I used the recipe from Flour Water Salt Yeast. With just a small proportion of white flour, the recipe is a lot more manageable than the full whole wheat. It calls for making a lot more levain than the recipe uses. I didn’t want to waste it so I actually just included it all. To compensate, I reduced the proof time during folds and the final proof by about an hour each. I think the tradeoff was in terms of sour flavor. Ricky rates this as a top three bread ever.
Allison C Kelly 