Hi Tom, if you check out the recipe page you'll find all kinds of variations suggested by our recipe reviewers. While increasing the hydration may make the dough a little more difficult to handle and more likely to spread, if you're familiar with working with higher hydration doughs, you could certainly give this a try. Adding some whole wheat or whole rye flour as part of the flour content will tend to make fermentation happen a bit faster, but may also deliver more tang. I would start with a cup or two of whole-grain flour and see how you like the changes these flours bring to this recipe. 

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