The Pain au Levain with Whole Wheat Flour is from Jeffrey Hamelman’s recipe. I retarded it overnight and the taste was really good, sweet and strong in wheat flavor. I also experimented by substituting 5% of the whole wheat flour with amaranth flour. It was prepared in the same condition – same retardation, fermentation hours, both bread baked together. Interesting finding was the whole wheat and amaranth bread was a bit gummy in texture (crumb & crust), also the taste was not as sweet as with whole wheat flour alone. Gosh seems whole wheat and amaranth cannot be a couple now? Maybe give them some time and let me try to experiment more first..
Submitted to Yeastspotting