May 6, 2020 - 1:46pm
Change Type of Flour in Levain Build?
I have only used white bread flour in my, now mature, starter to this point. Many recipes I see suggest a mix of flour types in the levain. Is it recommended to keep using the same type of flour I've been using in my starter for my levain or can I build the levain using a different type or combination of flour types (e.g. whole wheat and AP)?
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with just a small amount of your starter as per recipe. Keep feeding your starter as you do, keeping it separate.
You can use mixed flours in feeding your levain build for the dough. Whole grains will speed up its normal timing as they have lots of trace minerals and it sounds like they are all wheat. You can also have other types of grain (rye, oats, kamut, quinoa, barley, etc...) in with wheat to make the levain. The little beasties love carbs! :)
Will report out on results.
I am wondering the same thing. Do you have an update on how it went?