How would you do a pre-ferment for this bread? The article with which the recipe was posted recommends a pre-ferment, but offers no details. Thank...

Hi AJ, the article just referenced that whole wheat flours can be great to use in bread baking - the preferment tenderizes the higher levels of protein in the flour and also brings out some of the deep, nutty flavors. Yum! This recipe is a super simple one that requires no preferment. Rather than altering this recipe to include a preferment, I would suggest starting with a recipe that utilizes whole wheat flour in it's preferment. Take a look at this one: https://food52.com/blog/9336-chad-robertson-s-starter-and-levain - sourdough is particularly great with whole wheat! Let me know how you fare!