So I’ve ventured to follow your sourdough prescriptions from the starter through this recipe and had fairly splendid success following closely to this recipe and the youtube Maura’s sourdough. My bread was not particularly sour so I will continue to work my starter but one question about that. The starter recipe suggests using whole grain rye flour but even the King Arthur organic rye flour appears to omit the bran from the flour “Our Organic Rye Flour …(is) milled closer to the bran than white rye…“. Am I wrong to expect whole grain flour to include the bran? Does King Arthur offer a whole grain rye flour that includes the bran? Would the bran bring anything to the pursuit of sourdough flavor? I feel silly begging the point but I’m basing my expectations for success on the specificity of the starter recipe.
Please educate me!

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