I use mostly white all purpose, (everyone seems to have there own
comfort zone) But I have been trying to get into more whole wheat
lately, so I don't have a long track record with it. I used another culture
for awhile but it didn't do that well on whole wheat. I did switch to feeding
it white flour which is OK for me since I wanted a little blend. It is performing
quite well on whole wheat. I got it from "Sour dough International".
here is the description from there website:
This culture was collected by Gray Handcock in Kenilworth, a suburb of Capetown, South Africa. In his e-mail correspondence with Sourdoughs International, Handcock describes the culture and its origin this way: "I have made cultures before and indeed I made my own bread for close to 5 years. For some reason, I threw the culture out and started eating "cardboard". However, when I started wanting flavour in my bread again, I collected this new culture. It is very flexible with regard to rising times and can create a very strongly flavoured loaf. The taste has the potential to become very powerful when fermentation is left for 8 to 10 hours. I always use pure whole wheat, no unbleached white flour. This culture is easy going and has been trained on whole wheat, and it functions with either somewhat wet or somewhat dry doughs. It rises at temperatures down to 18 degrees Centigrade (64° F.)