Hi Adam, none of the flours you've used will cause damage to your starter, so rest assured you're still on the right track. Day 4-6 can often result in a slump period, where the starter is creating bubbles, but doesn't rise much. This can cause some bakers to despair and throw in the towel, when a little more patience and persistence would pay off. I would recommend giving your starter another whole wheat feeding next time it's due to be fed, and then switch over to our unbleached all-purpose flour for your remaining feedings. Keep feeding through day 10 and I expect you'll see your starter begin to rise and fall more predictably, and develop a slightly tangy aroma. Once you observe this kind of behavior--you're ready to start baking! Barb

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