Alice, Whole wheat works well, but it may be a bit more acidic as Jon on the KAF hotline commented. One post mentioned the Tassajara Bread Book, which recommends using only whole wheat (WW). I used their method when I made my first starter several years ago, but my wife thought it was too "sour". Eventually I quit baking for a while and discarded the starter. When my desire to make sourdough resumed, I modified the method and used half WW and half white. I really like the tangy flavor that the WW brings to the party and my wife likes it more too. Recently I acquired two other all white starters from friends. One is a 30year old from Alasks. They are both great, but I am still fond of the half WW one that I started. I think I will use this drying technique to save some of each for future use because I don't bake frequently enough to keep all of them happy.

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