Hi Kayla! Thanks for reaching out. Finding the right balance of hydration and activity (quantity of starter) will be a moving target as flours and seasons change. Whole wheat is high in vitamins as well as amylase (an enzyme that aids fermentation). If you decide to re-run the WW loaf, keep an eye on hydration, don't increase it too quickly (I have made this over-correction many times!). The extra sour quality is likely due to all the activity. You might consider running the process as prescribed and maybe skip the overnight cold portion after shaping (unless you like the tang!). Wishing all the best to you on your baking journey!

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