Wow. I am so glad to have found your site. You certainly have the easiest instructions. I am on day three. I'm very optimistic. Day 1 I mixed 1 cup whole wheat flour with half cup water. I formed a thick dough and was hard to incorporate all the flour, so I added a little more water. This gave it a stick dough texture. I figured I would wait and see what it did. Day 2 all it had done was form a thin crust on the top. I just stirred it, but got side tracked and forgot to feed it. Day 3...Wow...I came home from work today and it had already doubled! I stirred it down, split it into two containers. I fed one as instructed with all purpose flour and water. I fed the other with only wheat flour and water. I will keep the wheat in the fridge as instructed. The wheat mix still comes out much thicker. Should I just go with it and see what it does or should I increase the water in the all wheat mix? Thanks again for the info and I cant wait to try the pancakes with discard starter. I'd say increase the water a bit; maybe the grind of your whole wheat is a bit different, affecting the absorption. It's just easier to work with a starter that's a bit more "pourable," in my opinion. Best of luck - sourdough baking is certainly an interesting process (and yields tasty results, once you get the hang of it!) PJH

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