The whole wheat and rye flours are a great source of food for the yeast that is just starting off, but unless you are taking really good care of it and refreshing it regularly, the whole wheat and rye flours have elements that can go rancid in them and give an off taste to your starter. Thus, long term, the all-purpose flour is not only a perfectly good source of food for your starter, but also will keep nicely for you as well. However, long term whole wheat and rye starters are possible if you take very good care of them. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253. Happy Baking! Jocelyn@KAF

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