Sam, a starter that doubles after feeding is a happy, healthy starter. A 100% whole grain starter is never going to get as high as a white flour starter. The sharp edges of the bran cut the gluten strands in the dough, inhibiting its rise. The bran also soaks up more of the water, which is why your whole grain starter isn't getting as runny or "loose" as a white starter. Feed your starter, use it in your bread when it's just shy of doubled, and you should have good results. It's fine; you just have to adjust what you think it should look like to fit its whole grain profile. Susan

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