Hi, Monica! More experienced sourdough bakers sometimes like to play with their ratios. Some, for example, like to keep a very "stiff" starter, with a higher ratio of flour to water. But it's easiest to maintain that 1:1:1 ratio, and this is the type of starter most of the sourdough recipes on our website are written for. Feel free to feed your starter whole wheat and bread flour if that's what you have! You may find that your starter begins to feel thicker, since both of those types of flour absorb more liquid than all-purpose does. No harm! just add a little additional water, so that your starter continues to look about like pancake batter. Happy baking! 

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