Thank you for systematizing the preferments; it's helpful. I've used many of them, from a simple sponge for my whole wheat loaves to a poolish or a biga, as well as rye sour for my Jewish ryes. In general, I prefer to bake bread with at least half whole grain flour. My question is this: Can a poolish or biga be made with whole wheat flour? All the recipes I've seen call for white flour, whether all-purpose or bread flour.

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