When I first got my sourdough starter, at the beginning of COVID lockdowns like many many others, I naively substituted all the flour in a standard recipe with whole wheat. It did not go well. I ended up with a very solid disk. My partner is very willing to eat my experimental bakes but this was not edible.
This week I tired again, armed with many years of baking experience and a very detailed recipe from The Perfect Loaf. This result was much more palatable! Not a very open structure, but we liked the taste at least.
Allison C Kelly 