Hi Jenifer, I was referring to substituting a small amount of wholegrain flour into the dough portion of a bread recipe to enhance sour flavor, so this wouldn't affect your starter at all. For example, you might want to try making our No Knead Sourdough Bread recipe and substitute 60-90g of whole wheat or whole rye flour for part of the 602g of bread flour called for. When you add wholegrain flour to a recipe in this way, the starter remains consistent. 

Barb

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