I'm pretty sure it is -- in fact, I've read that whole-wheat flour tends to have more native yeast already living in it than all-purpose does, so it builds up faster.
I meant to offer, last time I saw you, that if you want some of my starter to give yours a booster, I'd be happy to share.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2008-08-21 04:49 am (UTC)I meant to offer, last time I saw you, that if you want some of my starter to give yours a booster, I'd be happy to share.