The ¾ Whole Wheat Levain is naturally leavened using our Levain starter. However, this bread has a higher percentage of whole wheat flour – approximately three-quarters of the flour content—than our original Pain au Levain. Hence the name! Due to the high percentage of whole wheat flour this bread is denser and has a chewier texture than our original ‘Pain au Levain’. Its crust is firmer as well and it has a decorative diamond-shaped score on top. It has a malty, slightly nutty, and sour flavor.
Suggested Uses: This bread is great as table bread for those who would like to have a denser whole wheat sourdough option on their menu. Like many of our other breads it is quite versatile, and can be used for a variety of things including sandwiches, croutons, stuffing, open-faced toast, and more.