Hi there, Alicia! Our flour is a bit higher in protein content than most others on the market, so it'll absorb more liquid. We'd recommend ensuring that your flour isn't bleached but also adding a tad more flour to accommodate for the difference — you want the starter to be like a very thick batter. We don't find using bread flour is necessary, but you're certainly welcome to try it if you like. We hope this helps and happy baking! 

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