Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
I baked Dan Lepard's Whole Grain Rye today. It includes whole-rye sourdough starter (80%), whole rye berries (160%), and light rye flour (100%). Also, some salt and optional yeast, which I used because my starter was over-ripe. I am not sure how it came out because it has to sit for 48 hours before I cut into it, but my question is -- how would the loaf change if I substituted whole rye flour for light rye flour?