Thanks so much for this! This is similar to how I was baking sour dough for a couple years, using the Tassajara Bread Book method with whole wheat flour. I made a “sponge” the night before baking by putting some starter into a pile of whole wheat flour and adding water. The next morning, I added to the starter from the sponge to make up for what I’d taken out. My starter stopped working, though, and I baked hockey pucks. A friend gave me a lot of her starter, and directions for feeding which necessitates discard and lots of flour and water adding. I’m uncomfortable with all that and hope I can successfully maintain the starter with this method. Does it require all whole wheat flour to go into the starter?

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