This looks amazing. I am wondering how much flour 40% white whole wheat actually is. I often put just a cup of www in a recipe, is this less than the 40%? And if I use the basic recipe instead of sourdough starter, do you think I'd get a more appetizing result than pictured? We have been buying "marathon" bread/rolls from Wegman's lately that have cranberries, pumpkin seeds, and other dried fruit and grains in a slightly sweet dough. This looks like it might yield a similar yummy result. I have been contemplating how to approximate the rolls which sell for .75 each!

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