Hi Barbara, thanks for an inspiring post! After having read your blog, I have started doing this with my starter. I recently converted it from being fed with KA AP flour to KA white whole wheat flour. It seems much thicker than with AP. I noted you mentioned you have starters made with several different flours. Do you still use the 1:1:1 ratio by weight for your whole wheat flour sourdough starter? If not, what proportions, and how do you sub for other ingredients in the final recipes?

• Reply