Hi Barbara, about 4 months ago, I converted my AP flour starter to white whole wheat. With WWW it’s far stiffer than when fed with the usual proportions of a white flour starter (4 oz starter + 4 oz flour + 4 oz water). So I’ve been adding more water but not the same amount every time, and I worry about the water content in substituting starter into recipes, because I haven’t consistently tracked the water going into the feedings. What proportion of water to flour to starter do you recommend for a whole wheat starter feeding?

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