Whole wheat sourdough recipe - substituting AP and rye flour
Could I substitute whole grain rye and AP white for the whole wheat flour in this recipe?
I made this 100% whole wheat sourdough and we really really liked it. I want to make it for friends who have announced they are coming over unexpectedly. Unfortunately I only have 1 c whole wheat and no time to go out and get some more. I have a bag of whole grain rye and a bag of AP white. Do you think I could substitute some of the whole wheat flour with rye or AP white? As for proportions, tips would be appreciated, but I'm happy to wing it, kneading until tacky by feel like I did the last time.
When I made it the first time, the substitutions I made were as follows:
* Used a 100% hydration starter fed entirely with AP white flour.
* Used only 1 2/3 c whole wheat flour instead of 2 2/3 c whole wheat. I added flour until the dough was tacky during kneading and could only incorporate that much flour. My scooping must be heavy. I always use the "fluff, scoop and level" method, but I consistently end up using less flour than the recipe.