We recommend beginning your starter with either whole rye or whole wheat flour because of the added vitamins and minerals that are present in whole grains. This extra nutritional boost kick starts the activity of wild yeast and activity. This isn't necessary for regular upkeep and maintenance once the starter is established. It'll actually make the starter too active (ferment too quickly) if you continue to feed it with whole wheat flour, so it's best to feed it with all-purpose flour regularly. A single feeding of whole wheat flour here and there can be helpful if you're seeing lulls in activity. Good luck and happy baking! Kye@KAF

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