Can a whole wheat starter be used in French Bread?
I have recently been looking through books on whole grain breads. I have yet to see any information on a whole wheat french bread and am wondering if it is because of the unique qualities of this type of bread.
I really have two questions:
1) Is there a whole wheat French Bread recipe available, that still maintains the slight sourness, airy texture, and large holes?
2) Would using a whole wheat sourdough(ish) starter effect the flavoring? Would any adjustments need to be made?
Thanks for your imput!