I was waiting until I got my hands on whole wheat flour before I actually used my ripened sourdough starter for the first time, so I had to put the sourdough starter in the fridge. Once it’s in the fridge and no longer in a friendly, warm environment, sourdough starter begins to “sleep,” meaning it becomes dormant in the cold and needs to be reawakened for use by taking it out of the fridge, re-feeding it, and getting it to the ripe, mature stage again. Unfortunately for me, I had no idea what I was doing, and instead of re-feeding it with all-purpose flour, which is what I originally began this starter with, I thought no harm would be done if I added my new whole wheat flour. Apparently I violated a rule that says you are supposed to keep with the same flour, and the starter became far less happy and bubbly. And as a result of this, it’s been less gurgly and excited since coming out of the fridge.
This means I have more discard starter to use… even when I do not want to bake or make anything. Whole wheat sourdough crumpets are what I tried…. and what I did not realize is that the texture would be completely different than with all-purpose. As Chris said, “these are more doughy.” In other words, these are far more dense and not airy and “hole-y” the way the white flour ones are. Test and learn, I suppose?