If you like, you can certainly keep feeding your starter whole wheat flour rather than switching over! It has more nutrients than white flour, which makes for happy yeast. When your starter is just a baby, this is really important. As you go on and are maintaining, it's less critical. Starters that are fed rye flour can taste different from those fed on whole wheat, which in turn are a bit different from those fed on white flour. If you have the time, flour, and a sense of scientific curiosity, it can be fun to keep one of each and see which one results in your favorite loaf. Ultimately, most people eventually switch their starter over to all-purpose flour for a less esoteric reason: it's less expensive. But feel free to experiment with other flours and decide what works for you. Happy baking! Kat@KAF

• Reply