Whole Wheat/Whole Grain Sourdough
I've been making a lot of breads from Reinhart's Whole Grain Breads book lately but I do wish I could manipulate the recipes to give me more of a sourdough taste (and I like my sourdoughs super sour). Has anyone done this with success?
I was thinking that I might remove the instant yeast from the final doughs and replace it with sourdough starter...but I have no idea how to go about doing that without messing up the entire recipe.
Does anyone with more experience have suggestions?