Hi Jerry, first, I wouldn't be concerned about your starter not floating. We've found the float test to be an unreliable test for starter readiness, and stirring down your starter before testing would certainly make it less likely for the starter to float. As far as switching to a whole wheat blend in your dough or starter, keep in mind that you want to be as consisent as you can with your starter feeding and maintenance routine. This is because every time you make major changes to your feeding routine (such as flour type, hydration, and feeding amount and frequency) the organisms in your starter need time to adjust, and may not function predictably during this period of adjustment. I would stick with the AP flour feeding routine if it is working well for you, and save the whole wheat blend for the dough portion of your recipe. 

Barb

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