Hi Candace, you can certainly create and maintain a sourdough starter with whole grain flour, although a starter fed with whole wheat or whole rye flour won't perform exactly like a white flour starter. Whole grains tend to ferment faster than white flour, and may also contribute a little more sourness and not quite as strong of a rise to your bread recipes. This isn't written in stone, however, since many factors influence the flavor and rise of sourdough bread throughout the process.Whole grain flours also absorb a bit more liquid than white flour does, so if you find your starter is excessively dry, you can drizzle in a bit more water to achieve a thick, pasty consistency right after feeding.   

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