Hi Annie, this sourdough bread recipe depends on the very small amount of discard starter to allow for the long, slow overnight fermentation. The Whole Wheat Sourdough bread recipe you referenced has a lot of starter in it, and the larger amount of whole wheat flour in this recipe also necessitates a shorter fermentation time because whole grain flours tend to ferment faster than white flour does. I would encourage you to try changing up this recipe by substituting rye flour for some or all of the whole wheat flour called for in this recipe. For more ideas, check out Martin's blog post about mixing up your bread baking routine. 

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