Hi Dianne, if you're following our sourdough starter feeding routine, you'll want to save 1/2 cup (4 ounces, 113g) of starter and feed this 1/2 cup (4 ounces, 113g) water and 1 scant cup (4 ounces, 113g) Unbleached All-Purpose flour. The ounces here represent weight measurements, not fluid ounces, which confuses people sometimes. It sounds like you may have diverged from this formula a bit for your first feeding, but you haven't done any permanent harm. I would just correct with your next feeding or two, until the starter begins to rise predictably. At that point you can give the starter one more feeding, let it sit out for 2-4 hours, or until it starts bubbling, and then store it in the refrigerator for up to a week. A mature starter can last much longer in the refrigerator, but the longer it stays in there, the more twice a day room temperature "revival" feedings it will need on the other end to bring it back to full vitality. While you can certainly feed your starter with some or all Whole Wheat flour, this will change how your starter performs in your baking. A whole wheat starter is likely to contribute more sour flavor, but may not provide as much rising power. We find that our 100% hydration white flour starter is a good middle of the road starter that is relatively easy to maintain. I hope this helps! 

Barb

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