Hi! I was wondering if I used a different flour, say the Italian flour you guys sell (I also have the French, Artisan, Sir Lancelot, AP, etc....) would the starter take on a different flavor? I also read that when you purchase a sourdough starter that after a little time it will live off of the organisms in my locale, not the original ones sent with the starter? Does that make sense? I may have worded that wrong. Thanks! Exactly right, Cheryl - the sourdough will take on characteristics of where you live. San Francisco sourdough can really only be enjoyed in San Francisco. But only YOU and your friends and family can enjoy sourdough chez Cheryl. :) As for flour, it's not a good idea to substitute one for another unless they have the same or very similar protein levels (or unless you're ready to compensate for their different protein levels by adjusting the liquid in the recipe). For example, Italian flour has a much lower protein level than all-purpose; it's designed for pizza, pasta, breadsticks, and other flat breads, not high-rising loaves. Lancelot would be fine, but you'd have to add a lot more water. Artisan and French would be quite similar to AP, and you might try substituting one of them. Experiment - enjoy! PJH

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