Hi Harley, our sourdough starter recipe actually does call for using entirely wholegrain flour for the first feeding, so you didn't go wrong in that respect. My concern is more that your starter may be too dry/stiff to show much activity, but if your starter is beginning to bubble a bit, I would just proceed with what you have. I would recommend feeding once a day with your whole wheat flour, using the ratio by weight of 2 parts starter: 1 part water : 1 part whole wheat flour. Once the starter begins to rise predictably, then you can switch to the twice a day feedings with unbleached all-purpose flour. Expect some delay each time you change up your starter's feeding routine, but once it's rising predictably again with the twice a day feedings, then you should be good to go. Good luck, and let us know how it goes! 

Barb

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