A flour blend described as 70% whole wheat usually refers to the directly added flour. The starter’s flour can change the percentage of whole grain in the complete dough.
What to compare
Folding is one activity within bulk fermentation, not a substitute for deciding when bulk is complete. Compare the dough’s development and rise at a known temperature. Treat room-temperature and refrigerated final proofing as separate schedule choices within a complete method.
Quantities in this example
- 350 g / 2 3/4 cups whole-wheat flour
- 150 g / 1 1/4 cups all-purpose flour
- 375 g / 1 1/2 cups + 1 tbsp lukewarm water
- 100 g / 1/2 cup active starter
- 10 g / 1 1/2 tsp salt
Reading the numbers
100% hydration starter
550 g total flour, 425 g total water, 77.3% hydration, 1.82% salt; direct flour is 70% whole wheat
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.