You're very welcome, Chrissy! I do maintain my whole wheat starter with the same 1:1:1 ratio, and it works fine with 20g each of starter, water and flour. It is a little thicker when first stirred together, but it thins out considerably as it ferments. I would use it 1:1 in recipes calling for our liquid white starter, but realize that this whole wheat starter will ripen a bit more quickly than a white flour starter. If you're adding this to a recipe calling for our regular starter, you shouldn't need to change the quantity of other ingredients. Barb

• Reply