How to switch to SD white breads

How to switch to SD white breads

This is a two part question:

 

1)  I am currently building a rye starter which I will keep going in the fridge with weekly feedings for future rye breads.  However, since I am taking the time to build this, I’d like to enjoy the fruits of my labors as much as possible.  How do I create a SD starter for white breads?  Do I have to start all over or can I use some of my rye starter and start incorporating white flours?  If so, how much at a time and how long should I wait before using it in white breads?

2)  I have a couple of white bread recipes that I currently use that I really like and that I’ve gotten a feeling for, but they use instant yeast.  Once I have a white bread starter, can I adapt those recipes, or do I just need to find new ones?  And if I can adapt them, how should I do it and what should I know about the process?

Source: Fresh Loaf