Hi Everyone.

I recently received my Carl's starter in the mail and I would like to use it to create a whole wheat starter.  The instructions to revive Carl's starter indicate to use all-purpose flour (here is a link to the instructions if you are interested, http://carlsfriends.net/revive.txt [1]).  Please correct me if I am wrong, but what I have read on this forum is that whole wheat and all-purpose flour seem to need different amounts of water because of they way they absorb water.

What I am wondering is how should I adapt the instructions to create a 100% whole wheat starter?  Alternatively, is there a different procedure or instructions to create a 100% whole wheat starter from a dried starter originally cretaed using all-purpose flour?  I have searched through the old forum posts but I couldn't find anything that exactly laid out what to do (and I really don't want to do anything wrong!). Of course one of my options is to revive the starter using all-purpose flour, then convert it to whole wheat, but I thought that it might be better just to go straight to 100% whole wheat.

As you probably guessed, I am a beginner when it comes to bread making.  My interest is in making 100% whole wheat bread and I am really enjoying Reinhart's Whole Wheat and Sprouted Grain Bread recipe.  Now I would like to take that next step and try using a wild yeast starter.

Any guidance would be greatly appreciated.

Adrian