Whole-grain starter
 

I'm new to the newsgroup, but I have read and consulted the FAQs many
times in the past. I'm an amateur with a pragmatic approach but idealistic
goals.

I have a white flour start that originated in Poland, but lived a long
time in New Mexico and has been a couple of years now in Utah. I think it
is a fine start, though I have used none other. I mostly use it to make
pancakes and waffles and occasionally biscuits. I tried bread not long ago
and it turned out well enough but a bit dense, no doubt due to my
inexperience.

My wife and I would like to move away from refined flour towards
whole-grain flour wherever possible. From the FAQs I understand that that
shouldn't be a problem, but I wonder if there is a more right way to go
about it than whatever my intuition tells me. I would just start using
wheat flour - the 'jump in the cold lake' approach you could say. Maybe
keep two starts or dry some white start just in case, although I assume the
process would be reversible.

Any advice on converting my start? I intend to check out "The Laurel's
kitchen bread book: a guide to whole-grain breadmaking" asap and of
course refer to the FAQs, but am also interested in any advice about
baking whole-grain sourdough bread in general.