Hi Shana! You sure can do a 50/50 blend of bread and whole wheat flours here. Keep in mind though that whole grains speed up fermentation a bit so you'll likely need to shorten the rise times or place dough in a cooler location. You're welcome to feed your starter with whole wheat flour as well! The starter will ripen faster than if maintained with all-purpose flour though. We hope this helps and happy baking! 

• Reply