Hello, I am new to baking so I have a few questions about making sourdough. Would it be OK to use white wheat flour at the beginning? What if I use wheat flour throughout the whole process instead of AP? How is the bleached white flour going to affect the starter? Is filtered tap water going to spoil the starter? You mentioned before that the beer like liquid at the top of the starter is dying yeast; is this what it's suppose to happen? I have read so many different recipes for sourdough starter and I am confused. I could really use some help. Thank you

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