Hi Carrie- We recommend you switch over to the all-purpose flour because the whole wheat and rye based flours have fat compounds in them that can go rancid over time, and those are not found in white flour. The whole wheat and rye flours are very helpful when you are just starting out the culture, but once you have a good deal of active yeast and bacteria in the culture, the all purpose flour is perfectly suitable. Hope that helps and happy baking! Jocelyn@KAF

• Reply