Why does Hamelman not preferment his whole wheat flour?
I love Hamelman's multigrain breads. Both the levain version and the preferment version. My question is, why does he not preferment or use the whole wheat flour in his levains? I would think, and I am NO expert, that it would enhance the flavor to use part of the whole wheat flour in the preferments instead of the bread or AP flour. Does anyone have any insight on this? I think I will try using the whole wheat in the levain this time and see what happens. I use fresh, hand ground flour. So I don't know. Anyne got any ideas on this?