I mistakenly used ww bread flour instead of ww flour in my starter for the first few feedings, but it seems to be active and doubling as normal. Is there any difference in using the two different flours for the starter? Another way of asking the same question: does the protein content in flour affect the starter? And if I switch over to regular ww flour, will it change anything? Christina, I've never heard of whole wheat bread flour, so not sure what you were using. But if it's doing well, then hey - the proof is in the pudding! Er, starter... We don't advise using whole grain flours for anything beyond the very first feeding - unless you plan to keep the starter refrigerated once it's built. But as for protein content affecting starter - only in that protein content changes the liquid/flour balance, so the higher protein flour you use, the (slightly) less water you'd want to use in your feedings. Good luck - PJH

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