I have a question...did I injure my starter? I got my sourdo starter yesterday and followed all the instructions to the tee. But when I looked and fed the starter this morning there were lots of gluten strands, making it rather difficult to stir. I checked my flour and realized I used bread flour instead of unbleached all purpose, realizing that bread flour has more protein in it than AP flour does which is why it didn't look like the picture in your sourdo starter tips. What should I do? ~eve in IdahoDon't worry, you didn't injure it. You'll have a strong starter that may resist coming out of the jar, but it will work well. Mary at King Arthur Flour

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