Hello from Southern NJ

I'm new to making sourdough starter and bread. I started my starter two weeks ago following the recipe from the King Arthur Flour website, which is 4 oz flour (1 cup), 4oz water (1/2 cup), 4 oz starter (1/2 cup). After the first week of my starter, I ran out of all-purpose flour and there was no flour to be had anywhere. So I substituted with what I had which was whole wheat and pastry alternately for about 3-4 feedings until my AP flour arrived and I could continue. It seemed to have slowed its growth during that period but I have kept up feeding every 8 hours. Meanwhile. I started another starter with whole wheat and just kept feeding it whole wheat with the hopes of making whole wheat sourdough bread.

The whole wheat starter is growing very nicely. By the third day, it was already double the size. I am now on day 7 feeding every 8 hours and it has risen to about 1-1/2 in size, and has plenty of little bubbles, and has a nice yeasty-sour fragrance. So I'm judging that it is ready for baking and I will try it this weekend.

The white starter has started rising healthily but not twice the size yet. I have used the discard to make buttermilk biscuit and pizza dough with moderate success. But it doesn't look strong enough for bread yet. I'll just keep at it, maybe changing the feeding cycle, not sure yet. We'll see what happens.

I'm looking forward to learning more in this forum.