50/50 Whole Wheat Sourdough

I’m just documenting the process of making this bread, from the recipe here: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

I keep my sourdough starter in the fridge and feed it about once a week with a mix of 50% King Arthur unbleached AP and 50% KA whole wheat and room temperature (around 65 degrees F) tap water that I leave out uncovered one night to let the chlorine dissipate. It’s approximately a 100% hydration starter (equal amounts flour and water) but I like it on the thicker side so I often do 10-15 grams less water when feeding- my usual feeding is 50g starter, 50g flour, 40g water. My only reason for this is that I find it easier to see the bubbles and rise when my starter is thicker.

For this bread, I used some of my starter when it was at its peak, so I just took the amount of starter needed from the fridge and mixed the levain. Here’s the levain just mixed, at 11:36am (hadn’t changed the time on the microwave yet lol):