Hi Darlene, if you decide to switch to white flour it will take some time for your starter to adjust to the new food source, but it's certainly possible. You might want to consider introducing mostly white flour but keeping a small percentage of whole wheat, which should make the adjustment a bit easier. I would recommend feeding twice daily at room temperature until your starter is routinely doubling within 6-8 hours after a feeding and has a pleasant aroma, which is a good sign that your starter has adjusted to its new feeding routine and is ready for baking bread. A whole wheat starter is likely to deliver a little more sourness to your baking and will also ferment a bit faster than a white flour starter. For more information about how flour types can affect your sourdough starter, check out this blog post. 

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