Use whole wheat flour in preferment or final dough? Why?
1. If I want to make a 50% whole wheat bread with a yeasted preferment, I'd think I should preferment all or most of the whole wheat. The reason being that the white flour is stronger, and using the white flour in the final dough gets you stronger dough and thus more volume. I could almost swear I have heard this chain of reasoning from some authority, possibly Didier Rosada, but I'm not sure:) (Most Rye breads with nontrivial percentage of Rye have Rye in the preferment, Rye has little gluten and so it makes sense that you save up as much of the white flour for the final dough to get strength). Same logic applies? Does this sound right?
2. Does sourdough change the equation? ie would you preferment white flour and use whole wheat in the final dough, if you are using an SD starter?