Pain au Levain with Whole-Wheat Flour

The Addition of Whole-Wheat Flour to this pain au levain brings the percentage of whole-wheat and rye flours up to 25 percent, and this has quite a perceptible effect on the bread’s flavor. The volume may be slightly smaller, and cell structure slightly less open, yet the bread has a clean flavor and a balanced acidity that will make it compatible with a wide range of foods.