Whole wheat sourdough: forgiving, slow and steady, satisfying, nutritious, full of unique character, and delicious. Sounds like a good life, too.
I find it makes the whole bread-making process less complicated if I keep the starter in the fridge ready to use. When I want to make bread, I scoop out all but a couple tablespoons of the starter. Then I feed it 1 cup of whole wheat bread flour and 2/3 cup water. Mix it thoroughly (cover it), then let it sit in a corner of the microwave with the door cracked (to keep the light on–makes it nice and warm) for 4 to 6 hours. Pop it back in the fridge and it’s ready to go again.