whole wheat starter--suggestions?
I have been keeping a 100% hydration, white, sourdough starter since the summer. A few weeks ago, I started another, because I thought I'd accidentally killed Sebastian. However, he's recovered, and now I have Mortimer, that I'd like to experiment on. (cue maniacal laugh) The past couple of feedings, I've kept the same 100% hydration, but used white whole wheat flour for the additions. He seems to LOVE it--rises even faster and more energetically than old Sebastian, who's continuing the usual white regime. It's been a couple of days with the wheat flour, and so now my thoughts are turning to actually baking...
So, my question(s) is(are) this--what benefits do I get from a whole wheat starter? I have baked partly whole wheat (up to 50%) with the plain white starter, so I'm curious what the difference is if I use a whole wheat starter. Also, are there any changes I should be aware of in terms of timing, techniques, formulas? And if I'm not planning on baking 100% whole wheat bread, does which starter I use even matter? Also, I used the white whole wheat flour just because it was what I had on hand, but what effect (if any) would that have on either the starter or the breads?
Any good whole wheat bread recipe suggestions/links also totally appreciated! I have bookmarked a few already!