Well, What Do You Know?

Just for comparison, I made two batches of bread dough yesterday - one with my normal whole wheat sourdough recipe, the other substituting unbleached white flour (but still using the whole wheat sourdough starter). I wanted to see just how much higher the white flour loaf would rise, in the interest of finding out if it would be worthwhile switching to white flour for my sourdough loaves (they can be pretty dense).

But lo and behold, four hours after I mixed both batches of dough and set them out to rise, here's what I found:

As you can see, the darker loaf, on the right, rose better than the loaf with white flour on the left! What a pleasant surprise! I guess I'll stick with the whole wheat after all!