Steve, you're doing fine. The yeast in your starter is feeding on the starch in the flour, not the protein. The extra protein in the bread flour is probably helping your starter climb a little higher, but you needn't worry. If your starter starts to smell like nail polish remover and has any red bits of bacteria growing on it, that's the time to discard and start again. A healthy starter will give off a whiff of alcohol after sitting a while, but that's perfectly normal. Susan

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