When I make this bread with whole wheat sourdough discard, the slices show a marbled effect with the brown discard and the white dough. The bread tastes good, but I can see that the discard and the dough are not fully incorporated, though I have worked pretty hard to blend them together. I have seen this when I use my rye sourdough discard, too. Delicious bread, but marbled. Do you think this is happening with the white flour sourdough discard, too? The marbling would not be visible with the white-on-white mixture.
Any tips for more effective mixing by hand on my part?

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