Great discussion here. I've been experimenting with a super healthy whole wheat sourdough. I usually make it in a loaf pan and I try err on the side of a stickier dough. While I hydrate the grains overnight, I think the grains still suck up a lot of moisture from the dough. I keep both a white and whole wheat sourdough chef in the fridge, but usually build this from the whole wheat chef. I'll post the measurements below. I've based this on Peter Rienhart's "Basic Sourdough" from the Bread Baker's Apprentice. If these measurements are not clear, i'm happy to email the excel spreadsheet. (a10er@yahoo.com) Grams % Firm Starter Barm* 115 88% High Gluten Flour mix* 130 100% Water 45 35% Totals 290 Final Dough High Gluten Flour mix* 580 200% Firm Starter 290 100% Sugar/Honey 85 29% Salt 14 5% Water 340 117% Toasted Multigrain Blend** 100 34% Handful toasted sunflower seeds*** Totals 1409 * I have been using 90% whole wheat and 10% white flour. Sometimes I substitute some rye for whole wheat. ** I like the Bob's Red Mill 8-grain mix (I didn’t like the 10-grain mix) mix and then add other grains sometimes (whole millet, quinoa, etc.) I toast the grains lightly and then add about 1C hot water and let sit overnight. I add them to the dough about 80% thru the kneading process. *** I toast a handful of sunflower seeds and mix some in once the dough is well mixed and throw some on top before baking. Toasting them first brings out their great flavor. -Adam