Hi Chrissy, I don't think you need to worry too much about the added water. If you're concerned, you should be able to feed your whole wheat starter with the same amount of water as your white flour starter and just expect it to be a bit stiffer when you first mix it together. As long as you can moisten all the flour successfully, it will still work and will thin out considerably as it rises and ferments. If you find you need to add a tablespoon or so extra water, it won't make a significant difference in your recipes. That being said, a whole wheat starter will perform a bit differently in your recipes as compared to a white flour starter, so you may notice differences in the flavor and rise of your recipes when using your whole wheat starter. I would expect a bit more sour flavor and perhaps a slightly denser result. Barb

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