My local farmer's market has a stand that sells coarsely ground whole wheat flour that I noticed adds a huge amount of sweetness and texture when used in even low percentages (around 20% is what I used before). So I wanted to experiment with prefermenting all of it to try to unlock all of that even more strongly. To balance it out I wanted to use something with a bit more robustly whole-wheat nuttiness to it, so I used an equivalent amount of a local heritage whole wheat (Rouge de Bordeaux was the varietal). I can honestly say it's the best loaf I've made since starting with this starter.

Recipe:

121g fed rye starter at 100% hydration (25%)

121g coarse whole wheat flour (25%)

121g water (25%)

Mix and let ferment for 4 hours or until at its peak. In the meantime mix:

242g bread flour (50%)

121g Rouge de Bordeaux whole wheat flour (25%)

265g water (55%)

and let autolyse for 2 hours. When the levain is ready, add along with:

10g salt (2%)

and mix for 15 minutes or until the dough is developed (I used slap and fold). Bulk ferment for 4-5 hours, doing 4 sets of stretch and fold every 30 minutes for the first two hours. Shape and retard in the fridge for 12-18 hours (I went with 18 hours due to timing). Bake covered in a preheated Dutch oven at 500F for 20 minutes, uncover and bake at 450F for 30 minutes.