There is no flour at all in our grocery right now. I have a bag of King Arthur Whole Wheat, which I used to launch a starter 8 days ago. It acted like it was supposed to, then on day 4 I ran out of unbleached plain flour and fed it some bleached flour. I was worried about that, so I switched to unbleached "bread" flour (not KA brand). Because all I was getting was bubbles and no rise, I have now gone to the alternate method of once a day with the KA whole wheat. This is day 2 of that. I had bubbles again yesterday, but no rise. So I fed it the WW again this a.m. Here's my question: If I can get the starter to rise using the WW method, should I feed it the unbleached bread flour going forward? Or stick with the WW until I can get some KA unbleached? Thanks!

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