Hi! I'm very new to sourdough and my new starter is still not ready. I'm going to use your recipe for my first sourdough loaf. I've read in some places that making a levain or pre-ferment results in a more sour bread. Is that true? I definitely don't want my first loaf to be super sour, although a hint of sourness will be welcome.
Also, can I replace 10% or so of the flour requirement with wholewheat flour?

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