The sourdough starter detailed in this blog is a wet one, but the water should be mixed into the flour, creating a thick pancake-batter-goop. If you use whole wheat flour in the recipe given here, your starter will likely be a bit drier. That is fine. Whole wheat sourdough starters are at a greater risk than white ones for going rancid due to the oils in the germ. Please give your starter a good sniff before using it.~Jaydl@KAF

• Reply