Hi Barbara, I was vey interested to read that you also maintain a whole wheat starter. My sourdough starter was born 5 years ago, and would get regular feedings with KA AP flour and water at equal volume by weight. I recently decided to convert it to white whole wheat, but I am not sure of the flour/water proportion. My first time to add WWW, I used 6 oz starter, 6 oz WWW and 8 oz water by weight to get the same starter consistency. It did make nice ciabatta rolls that rose as much as when I used AP flour in the starter. But I am worried this will eventually lead to insufficient nutrition for the starter and too much volume. What proportions do you use for your whole wheat starter, and how do you use this to substitute starter into recipes (by weight of the replaced ingredients, or some other way)? How would you modify this “small batch” approach for WWW?

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