I like mine in the 20-30% whole grain range. You can really alter flavor depending on which flour you add, keep playing around, I bet you'll find 9ne you likeThanks for the response. A couple of batches ago I tried a 50/50 mixture of whole wheat and regular bread flour. It certainly had the “ heft “ to it but we didn’t like the taste as much. Still very good but not the best.
I think I’ve gotten spoiled baking bread - the worst I ever made was WAY better than anything store bought. You folks convinced me it was possible and I thank you all!,