switching from ap flour to whole wheat ?
I have been baking a no kneed sourdough with 90% ap flour and 10% rye
I want to switch this to ww and rye
what do I need to do ?
do I need to make a ww starter , or rye starter ?
do I use the same weights as with the ap ?
do I proof and bake for the same time ?
Source: Fresh Loaf