Should the feeding be done with all white flour? Or can I mix in a bit of wheat?

I would like to make a white/wheat sourdough, and it seems like rye flour works best to establish a healthy starter. So should I use the rye flour for the initial step, and then switch to a white or white/wheat mix from then on?

I assume the type bread you eventually make will depend on the flour mix that the starter is mixed into - rather than what flour you used to make the starter.

Thanks!

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