I've been making this recipe for 2 years now, using Butterworks Farm flour. It's stone-ground, very hearty wheat flour. My family like the bread a lot, and I love the simplicity of sourdough! Instead of kneading, I give it a "stretch and fold" treatment, and it really rises quickly. Today, just for kicks, I made it with your white flour. I wanted a light, fluffy loaf for company. It's like a totally different bread (of course!), and behaved just as the recipe describes. I usually feel that the dough is too dense, and have thought about adding more water. Maybe this is silly of me to not realize for so long, but do I need more water for a whole wheat loaf? Once, when I had store-bought whole wheat (not fresh or stone ground, hardly any bran compared to Butterworks) the dough was more springy and light like this AP flour one. Now I wonder if there's a certain way to make this type of loaf with my flour.

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