Hi again! 

It's me, the newbie that experienced existential angst over Carl's starter a couple of months ago :)

The starter, fed with AP, was doing pretty well and made a great loaf of JMonkey's 100% WW bread.  Then I realized that I had cut out most refined (read:white) products out of my life and had been trying to eat only whole grains, so I decided to convert my starter into WW. (30g starter:30g WW:30g water)

I haven't made bread with it since the conversion (it's been about a month and I'm trying to get him stronger as he takes about 12 hours to double) but I'm now browsing the forums and people are saying how much more difficult it is to maintain, how it's much more sour, and how WW may contaminate a starter, etc.  What are your thoughts on this?  I know I will be making breads with a percentage of bread flour or AP flour anyway such as brioche, so does it make more sense to maintain a white starter?  Is it possible to convert a WW starter to white?

Let the debates begin!