Christine, if you're talking about the whole grain flour called for at the beginning of our sourdough starter recipe, it will work just fine to start your starter with unbleached all-purpose flour instead, although it may take a bit longer for it to show signs of activity initially. And if you're interested in trying this recipe, it will work fine to substitute all-purpose flour for the whole wheat called for in the recipe, although you may want to hold back on about a tablespoon of the water if you do so. In fact, most bread recipes that call for part whole wheat flour can be modified by substituting all-purpose, as long as you reduce the liquid by a tablespoon per cup of all-purpose flour substituted. Barb

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