I'm starting to get the hang of making sourdough bread and this time, I chose to make another version of Vermont Sourdough found in Hamelman's book which contains 10% whole wheat flour instead of whole rye flour. The replacement of exactly the same amount of whole wheat flour was the only difference between the two recipes and I wonder why Hamelman had to dedicate a few pages for the whole wheat version where everything (ingredients, percentages, procedure) was exactly how it was written in the Vermont Sourdough's formula. He could've just mentioned as an aside that the rye flour could be substituted with the same amount of whole wheat flour which also gives the bread a very distinct characteristic despite the very trivial difference. But according to him, there is an unmistakeable difference between the two which warrants giving this version a formula of its own. I'm not a sourdough expert by any means but I was quite curious to see what these distinct differences are but mostly, I just wanted to replicate the same oven spring and open crumb that I achieved when I made the first VS.
