Never made sourdough before, trying for whole-wheat
So...I bought some AP starter from the baker across the street. :) I want to switch it to whole wheat. She said, just feed it every day. 100 g starter, 100 g ww flour, 100 g water. Day one: the starter rose more than double then sank. Day two: doubled perfectly. Days three and four: It rose fine, by about a fifth to a fourth. She suggested I only feed 50 g flour and 50 g water. Day five: same, only sour-ish smell. Day six: per my baker friend, I fed it 50 g AP and 50 g water, and it was not good. barely rose. Day seven: scraped off the hard-ish "top" and fed 100 g starter with 100 g white flour and 100 g water. HAPPY DAY! But not whole grain. And the top half of it had very few yeasty bubbles. It did double, but sank a bit. Can anyone give me a good idea how to switch from white starter to whole grain?