A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour. Call me a snob, but I try to avoid white breads when I can and prefer whole wheat. So, I've been raising my sourdough starter on whole wheat flour instead. He's been very healthy, grows well, and does a great job in baking. However, I'm wondering exactly how much of the chemistry is doing to be different by this flour substitution. In other words, is there going to be a noticeable difference in crumb, texture, or baking time based on the fact that there is no white flour in my dough? Is there any major difference in the gluten formation and content? Thanks!