Jill, sure you're welcome to experiment with using your own home-ground flour. Feeding it with whole wheat flour can be a bit of a "wild card," as it contains extra vitamins and minerals that aren't in all-purpose flour, which can change the community of wild yeast growing in your starter. To keep things in check, you may want to consider feeding it with all-purpose flour every other feeding, and add more water if the starter seems thick. (Your whole wheat flour will likely be a bit more absorbent than it otherwise would be.) Happy baking! Kye@KAF

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