reinhart's 100% whole wheat pizza - sourdough starter variation - question
i've made the 100% whole wheat pizza in reinhart's whole grains book before, with nice results. this time around, as per his variation in the recipe, i'm going to be substituting a whole wheat starter for the biga. however, on page 269, he has cultured yeast added to the final dough. i'm going to skip this (so i can have a totally sourdough rise), and expect that the rising will be slowed, which is fine by me.
i'm wondering if anyone's made the 100% whole wheat pizza with starter only, and what the taste and crust profile was like.