If you mean, can you use your starter in a bread recipe that calls for AP flour, and substitute whole wheat for the AP? Yes. You'll get a different result, obviously; different flavor, texture, appearance, rise... I'd suggest you start by substituting whole wheat (preferably white whole wheat) for half the AP. If you like the result, increase the percentage from there. Due to the difference in how whole wheat absorbs liquids, I'd add an extra tablespoon of water to the dough; and let it rest for about 20 minutes before kneading. Good luck - let us know how it goes. PJH

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