A starter made with whole wheat would be a little thicker, Susan, as whole grains absorb more liquid than white flours. Just to check, though, our recipe for homemade starter only calls for using whole wheat (or pumpernickel) for the very first feeding, after that we suggest switching to all-purpose flour. While you can definitely maintain a starter entirely with whole wheat, the feeding routine will differ from what we recommend for an all-purpose starter. For this reason, we'd recommend following directions specifically designed for that type of starter rather than trying to adapt ours (unless you're a seasoned sourdough baker already). Hope this helps to clarify. If you have additional questions, please give our Baker's Hotline a call at 855-371-BAKE - our bakers are here seven days a week and happy to chat sourdough. Mollie@KAF

• Reply