Bread flour is a higher protein flour than all purpose flour, so it absorbs more water. For this reason, we recommend feeding your starter with all purpose flour to achieve the appropriate hydration level (100%), which makes for the most versatile starter to use in any sourdough recipe. With that said, in a pinch you can go ahead and use your bread flour to feed the starter and add 2 teaspoons of additional water for every cup of bread flour you use. But for best results, you might consider running to the store and picking up a bag of the all purpose flour and using the bread flour in the final dough of your sourdough loaves. Good luck! Kye@KAF

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