The second loaf, which was formed after the first rising and then baked when it had risen, had a less pronounced whole wheat taste with a balanced sourdough taste. (sourdoughhome.com)
This was a very pleasing taste, and it was well balanced with a good clean wheat taste. (sourdoughhome.com)
If I replace my white flour recipes with grain - free or whole wheat taste recipes, then it should be an easier transition. (triedandtasty.com)