Hi Beverly, once your starter is rising predictably with the whole wheat flour, you might want to switch to a 75/25 combination of unbleached bread flour and whole wheat flour until you can find unbleached all-purpose flour. If the starter seems a little too thick with this mixture of flours, it's fine to add just a little extra water to bring the consistency to a thick, but stirrable paste right after feeding. I hope this helps! Let us know how it goes. 

Barb

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