I make a roughly 50/50 whole wheat/white sourdough loaf a couple times a week. I used to do 100% whole wheat, but the bread was denser than I liked and after about a year, I switched to 50/50 and I'm much happier with the product. I recently bought some Scratch brand "Premium Dough Conditioner" because what's life without a little heresy? I've used it on the past 3 loaves. My goal is to see how it affects the resulting bread and then start easing off on the white flour and see if I can get closer to complete whole wheat and still get a texture I'm happy with.
I don't really measure anything (except the dough conditioner which I'm doing a tablespoon to roughly 3-4 cups of flour). I just kind of do things by feel and appearance. I'm wondering if it's me or if it's the dough conditioner, but the feel of the dough is noticeably different. I'm just curious if anyone else uses dough conditioner and can confirm that it changes the feel of the dough?
I do about a 1 hour autolyse and when I fold in the starter, the dough just feels way looser and easier to stretch and fold. I was worried I'd over hydrated the dough the first time, but it's been like that every time.
I have to say I'm really happy with the way it's changed the 50/50. My next loaf I'm gonna do about 75/25 and we'll see how happy I am with it.