Which of the following in each pair is likely to have more protease activity: rye fl our or wheat fl our; white fl our or whole wheat fl our; liquid pre-ferment, with a high amount of water, or a fi...

Which of the following in each pair is likely to have more protease activity: rye fl our or wheat fl our; white fl our or whole wheat fl our; liquid pre-ferment, with a high amount of water, or a fi rmer pre-ferment with a lower amount of water; a pre-ferment with added salt, or a pre-ferment with no added salt?