Thanks to those of you who recommended this recipe. I used King Arthur's whole wheat flour for the soaker/biga and final dough, buttermilk in the Biga, and it turned out the best tasting 100% ww I've had. I'd been making the 100% from Hensperger's The Bread Bible, but this is much chewier and more moist. Take a look at the pics, and let me know where I can improve. I'm wondering if the loaf should be taller. Also, has anyone tried this with WW bread flour?