Hi Elaine, I would make sure that your starter is rising and doubling well with the whole wheat flour and twice a day feedings first, and then gradually (over the course of maybe 4-6 feedings) substitute unbleached all-purpose flour for part of the whole wheat flour until you are feeding entirely with AP flour. The reason I recommend the gradual transition is that some bakers reported that their starter went through another lull when they switched from wholegrain flour to AP flour. It can take some time for the starter organisms to adjust to changes, so a little hesitation is normal, but I'm hoping a more gradual transition may avert another lull. The reason I recommend AP flour rather than Bread flour to feed your starter is that there is more starch in AP flour, which is what your starter consumes and ferments. Bread flour certainly won't harm your starter, but it will be getting a slightly better meal when you feed it with AP flour. 

Barb

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