Thanks for all your information on sourdough starters. I have been using a liquid sourdough mostly but have used a stiff sourdough starter before. I have been reading and making sourdoughs and Rye sours from bakers like Richard Miscovich, Peter Reinhart and Chad Robertson for about a couple years now and each have their specialty styles on sourdough, just like you and each sourdough has it's own flavor and consistency. I was wondering if I used 100% Whole grain, whole wheat flour instead of all purpose flour if the flavor would come out a lot more sour. Or would the whole wheat have a negative effect on the all ready built starter. Have you ever used whole wheat in your sourdough to make it stiff and to change the flavor?

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