Panem Tempus Bread Club
Pain au Levain with Whole Wheat
This bread is so emphatically French that it retains it’s French name here. A stiff textured levain (pre-fermented flour with sourdough starter) is used to generate the fermentation.This bread has a delicate flavor, an open cell structure, and a beautiful russet crust.
It’s typically combined with 5% whole rye and 20% fresh milled whole wheat flour, and this has quite a noticeable effect on the bread’s flavor. It has a clean flavor and a balanced acidity that will make it compatible with a wide range of foods.
Typically Einkorn, Red Fife, Kamut, or Hard White Spring wheat berries are freshly milled to provide the whole wheat component.
Pain au Levain with Mixed Starters
This pain au levain incorporates two starters: a sourdough rye and a liquid levain. Each contributes different flavor characteristics to produce a full flavored bread
It’s typically combined with 8% whole rye, 8% fresh milled whole wheat flour, and 24% fresh milled sifted flour. Typically Einkorn, Red Fife, Kamut, or Hard White Spring wheat berries are freshly milled to provide the whole wheat components.