Feel free to keep going with whole wheat, Mary! Yeast enjoys whole grains very much. The main reason we recommend switching over to all-purpose flour is that, in more normal times, this is the most affordable and easily available option. Since whole wheat flour absorbs more liquid than all purpose, you may find you want to add a bit more water (perhaps a teaspoon) with each feeding. If your starter is around the consistency of pancake batter, you're on the right track. Happy baking!

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