I made a loaf the other day, 60/40%, bread/whole wheat flour, and really don't care for the texture. Healthwise would be minimal over my normal 75/25% ratios. Sugar content still the same 10gr of ~880gr, so a bit irrelevant. I've used different ratios making Rye bread also, but don't care for the rye flour sold here, as just OK, and silly priced. Nothing like the rye flour we used at the bakeries I worked at. Never bothered making sourdough, as don't eat enough bread to keep the starter going & using.
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