How do I adjust sourdough ratios and process for whole wheat bread?
Mostly yes, with a few tweaks: whole wheat soaks up more water, so add a bit more and give it a little longer to hydrate, and expect a faster fermentation since the bran brings more enzymes. Look for a strong, high-protein whole wheat flour.
Answered by Hendrik, The Bread Code
From the book
All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.
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