Hi Christmas, if you've had great success with wheat flour Boris, you may want to stick with him, or try feeding some of his discard with unbleached all-purpose flour to develop a white flour starter, and then see which one gives you the results you're looking for in your bread baking. Whole wheat and white flour starters do bring different flavor and rising potential to your baking, so it will be interesting for you to compare the results. If you like how Boris is performing, but want a whiter bread, you could try using him in a recipe like our Pain Au Levain, where the amount of ripe starter you add to the levain is quite small. Since the overnight levain is then "fed" with unbleached all-purpose flour, it will bring more of the properties of a white flour starter to this bread. You could also substitute white flour for the rye flour called for in the dough portion of this recipe, which will further whiten your loaves. Keep in mind that whole grain flours tend to develop more sour flavor, so your bread may be milder in flavor without the rye component. 

I hope this helps! Let us know how it goes. 

Barb

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