You didn't ruin your starter Karen, but we're guessing it's super active at this point! The extra vitamins and minerals in whole wheat flour often make the starter ferment faster than it otherwise would. We recommend switching to feeding it regularly with our all-purpose flour as soon as you can; you can always use your whole wheat flour in the final dough. (Here's a great recipe for Whole Wheat Sourdough Bread!) Happy baking! Kye@KAF

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