PJ Hamel, post author

June 5, 2017 at 10:26am

I'm not sure about a difference in flavor, Judy; I think starter made with AP flour might expand a bit more, compared to whole wheat, but I suspect you're not going to see a huge difference either way, adding your 1/3 whole wheat in the starter or in the dough. There are so many different paths to the same destination: good, tasty bread. PJH
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