So, I want to play with making a levain, which I’ve never done before, and I’m drawn to this recipe: https://www.kingarthurbaking.com/recipes/pain-au-levain-recipe mostly because I have used other King Arthur recipes with a lot of success. The thing is, it calls for pumpernickel flour and my spouse isn’t a fan. So can I just replace it with the same amount of… Whole wheat flour? Or just white all purpose flour? Or does that not really work and I need to find a new recipe?
Thanks!
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As long as the total weight of flour is the same you’ll still get bread no matter how much you much you change the ratio of white/wheat/rye flours. It will taste different and have a different texture but it will still be bread.
This recipe in particular is something like 90/10 white to rye so it’s basically white bread with a little rye for a more complex flavor. 90/10 white to wheat is going to be pretty similar.
