Cheryl, there is no golden ratio of whole wheat/white flour in sourdough bread, although we've found that generally you can substitute up to half the flour in a bread recipe with whole wheat flour and not cause too many difficulties. Whole wheat flour does ferment more quickly than all-purpose flour, so keep that in mind. You'll also want to add about a tablespoon extra liquid per each cup of whole wheat flour substituted and add 30 minutes rest time after you have mixed the ingredients, but before you begin kneading, to allow the bran to fully hydrate. This will give you a more productive kneading process. Bread flour may be helpful to use along with your whole wheat flour, as this will give you better gluten development, however the bread flour may also require additional liquid. For more help with your whole wheat sourdough questions, please give our Baker's Hotline a call at 855-371-BAKE(2253). Barb@KAF

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