Hi Chris, when I converted all my starters I started feeding the whole wheat starter with the same ratio of ingredients: 20g starter, 20g water and 20g whole wheat flour. This has worked fine and is only very slightly stiffer than my regular liquid white flour starter. You can use this starter interchangeably with a liquid white flour starter, although expect it to ferment a bit more quickly. When substituting this starter into a recipe that doesn't call for sourdough starter I would replace equal parts flour and water by weight to add up to the amount of ripe starter you want to add to the recipe. Barb

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