Mary, you may not be doing anything "wrong" with your starter at all, but you're definitely doing something different than we've done with ours. Our starter instructions are written for one that begins with a whole grain but quickly transitions to white flour. Since different flours will ferment differently (as they perform differently in baked goods), it's reasonable to expect that you'll need to adapt your feeding regimen at least a bit when you use alternative flours like these. We haven't experimented with this combination of flours, so we can't speak to them specifically, and would suggest seeking out directions designed more especially for these flours. Best of luck! Mollie@KAF

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