i've made the 100% whole wheat pizza in reinhart's whole grains book before, with nice results.  this time around, as per his variation in the recipe, i'm going to be substituting a whole wheat starter for the biga.  however, on page 269, he has cultured yeast added to the final dough.  i'm going to skip this (so i can have a totally sourdough rise), and expect that the rising will be slowed, which is fine by me.

i'm wondering if anyone's made the 100% whole wheat pizza with starter only, and what the taste and crust profile was like.

thanks,

jeff