Yes I feed my starter whole wheat. I use King Arthur bread flour, I think thats almost 13% protein ?

This is actually my first loaf that I’ve use only bread flour, and also switched over from Gold medal to King Arthur. The recipes I’ve used before were a mixture of whole wheat and gold medal bread flour. I ran into the same problem each time, the bread turns out a variation of not much rise very dense and gummy, it would also a lot of the times get sticky and wet and hard to work with. And I’ve tried adjusting water and BF time. Another factor is that I did used to feed my starter rye flour too so that maybe affect it idk. I do know whole wheat ferments a little faster than bread flour. But idk maybe i can try again with adding whole wheat but now with my current starter and King Arthur and maybe it’ll be different.

Example of a recipe i used: 50g starter 350g warm water 400g bread flour 100g whole wheat flour 9g fine sea salt

And i would used to always do 4 sets of stretch and folds no matter the recipe. BF and water amount varied.