Have been reading about the various flours that posters use in their thread in another thread (Anywhere to buy sourdough starter in South OC?) and was wondering…
When people use a diff flour, how do they modify their pre-existing bread recipe to accommodate? I typically use long proving recipe (like the Forkish recipe for overnight country blonde) and am wondering how flexible that is, if I use something to substitute for the white flour. That recipe also uses whole wheat and rye, which I think make the final product taste much better.