Hi Nicki, you can certainly maintain a sourdough starter with whole wheat flour, however, this type of starter won't perform exactly the same way as a white flour starter does. The type of flour you feed your starter has an impact on the organisms that will thrive in it, and this can influence the aroma, flavor, fermentation and rising behavior of your starter. Also, keep in mind that when you transition to a new food source it can take a week to 10 days of twice daily feedings for the starter to fully convert and become stable again. This doesn't mean you can't use it during this transition period, but don't expect it to behave like a whole wheat starter until it's had time to stabilize with this type of flour. 

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