Sharon, whole wheat flour ferments faster than all-purpose flour because of the extra vitamins and minerals present in whole grains. Because of this, you'd need to feed your starter more regularly to ensure it didn't get over-ripe or begin to get funky (in a not-so-pleasant way). You're welcome to give it a try if you're up for devoting lots of time and care to your starter, otherwise, we recommend sticking with all-purpose flour for regular feedings and using whole wheat flour to make your final dough. Kye@KAF

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