Today I'm attempting a 100% Wheat Sourdough Bread - with a rye starter.

Mix together
400g bread flour
100g whole wheat flour
325g water
Rest covered for 1 hour. Then add
100g sourdough starter
10g salt.

Homogenise dough by kneading and rest for 90mins doing 3 sets of coil foil.
Then I put my dough into the banneton into the fridge overnight and baked it first thing in the morning right out of the fridge.
I baked it for 30mins with steam and the inverted tray at 230deg C and then removed the steam and baked for further 20 mins.
Enjoy!