Hi Sid, you probably could have baked with the alternative feeding routine starter, but we find that starters maintained with white flour are a little easier to maintain and contribute more rising power than whole wheat starters. While it's helpful to phase back to feeding with AP flour, it's most important to start feeding twice a day once your starter begins rising predictably, as the yeast requires more frequent feedings to remain active. I've consulted with Debra Wink about the delay in rising that some bakers have experienced after returning to the twice a day feedings with AP flour and the 1:1:1 ratio, and she suggested that feeding the starter a larger meal might serve to improve yeast activity. This is because allowing the starter to fall significantly between feedings makes the yeast more sluggish, while feeding at the peak of rising, or just as the starter begins to fall, will tend to keep the yeast highly active. Feeding a larger meal will slow down fermentation and may help you time your twice a day feedings so that they line up more closely with that peak of rising. If you notice your starter is collapsing well before it's due for another feeding, consider trying a 1:2:2 ratio, or even a 1:3:3 ratio (starter:water:flour, by weight). The goal here is to find a feeding routine that works for you and your starter, and allows you to replenish (feed) the starter when it's at its peak. Since temperature also plays an important roll in fermentation time, and everyone's house is at a different temperature, it's hard for me to give you the exact formula for success, but once you're able to feed at the peak, I would encourage you to trust in the process and allow your starter time to adjust to the new feeding routine. Once your starter is rising predictably (even if your ratio is different than our recommended 1:1:1), then you can consider your starter mature and start baking sourdough bread! If you're worried about wasting flour, consider maintaining a smaller starter. I hope this helps! Let us know how it goes. 

Barb

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