Adding more whole wheat to Hamelman's Pain au Levain w/ Whole Wheat
Has anyone had success with this? I love his PaL but I am want a 50% (at least) sourdough. Does anyone have a formula that would help me work this in? I've had great success with the white and whole wheat PaL, I just want to get a better whole wheat version. I know that will change the consistency a bit, but hopefully it will still retain some of its lovely chewiness.