Betsy, PJ gave the weights for flour in the recipe; here's how to figure it out. Between the flour in the starter and the flour in the dough, there's 15 3/4 ounces of flour called for in the ingredients. For convenience let's call that 16 ounces. 40% of 16 ounces is 6.4 ounces. White whole wheat weighs 4 ounces per cup; so that works out to roughly 1 1/2 cups of white whole wheat flour. You could simply make the starter with white whole wheat (better way to go, the extra time in liquid will soften the bran and give you better baking results), then swap 1/2 cup of the all-purpose flour for the rest. Hope this helps. Susan

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