Gin, I wouldn't use whole wheat in the starter itself; too problematic, as whole-grain starters tend to attract negative bacteria sometimes, so you have to be super-careful about how you feed and store them. But subbing it in your sourdough bread recipe, for some of the AP flour? Absolutely. (That said, I'm sure others here will add to my comment with their own great experiences using whole wheat in their starters! Each to his own, right?) :) PJH

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