Thank you for the advice on using whole wheat. Would the same be true of whole grain rye flour (adding 2 1/2 cups to the preferment and a bit of extra water). Unrelated, but would adding twice the sugar 2 T. Instead of 1 T. ) help to increase browning? I was thinking that if the sourdough beasties eat up the sugar and thus the bread browns less, wouldn't more sugar (perhaps post ferment) help?

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