50% Whole Wheat Sourdough

This bread turned out really well. I made it the same as my regular sourdough, but used 50% whole wheat flour. The whole wheat didn't detract from the texture or crust at all, but it added nicely to the flavor. This is really great bread.

• Weighed out 238g of active starter (that basically equals 125g flour and half a cup of water).
• Mixed in 1.5 cups warm water.
• Stirred in 375g King Arthur whole wheat flour.
• Let proof for 2 hours.
• Mixed in and kneaded 250g Harvest King high protein white flour and 1T kosher salt.
• Allowed to double (around 2 hours).
• Punched down, formed loaf, allowed to rise (around 2 hours).
• Dusted with flour, slashed, baked at 450 degrees for 20 minutes, then 400 degrees to an internal temperature of 200 degrees (about 5 more minutes).

David