Pain au levain with whole wheat from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 279) by King Arthur Flour

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Notes about this recipe

  • Eat Your Books

    Feed whole wheat levain 6 to 8 hours before use.

  • louie734 on March 18, 2024

    Experimenting with this recipe as I dip my toes into sourdough. Using Bob's Red Mill ww flour + KAF all purpose, with 5g removed and replaced w vital wheat gluten for a bread flour sub. So far 2 bakes have worked nicely, yielding a great crust, soft crumb, with instructions that are easy to follow.

  • Esylvia on October 02, 2016

    I make this with white whole wheat as my regular sourdough, and I bake it in a Dutch oven. Consistently great. Reduce the water to 10 oz. and it makes an excellent pizza dough.

  • twoyolks on July 11, 2016

    The bread had a really nice crust and crumb but it had too much of a harsh whole wheat flavor.

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