Panem Tempus Bread Club

 
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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.

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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.