percentage whole wheat in a white sandwich loaf formula
In my ongoing adventures with Peter Reinhart's Crust and Crumb, I decided to try one of the sandwich loaves. However, PR only presents a 100% white and 100% whole wheat in this book, and I really wanted to do a half-half. So did a biga starter today using 2 cups white and 1.5 cups whole wheat flour, figuring I'd use the white sandwich loaf recipe and adapt it using around 40% ww flour. Any advice on this?