Hi Nancy, bread flour will certainly work in a pinch to feed your new starter, but it will actually get a little more nourishment from our unbleached all-purpose flour. This is because the starch and protein in wheat flour are inversely proportional, which means the higher protein bread flour (12.7%) will have a little less starch than our AP flour (11.7%). Since starch is what your starter primarily consumes and ferments, it will be getting a slightly better "meal" with AP flour. If all you have on hand is bread flour, it won't cause any issues, but I would consider switching to AP when you have a chance. Since bread flour also absorbs a little more liquid than AP flour you may also find that your starter is slightly stiffer when you substitute bread flour. If need be, feel free to add just a touch more water when using bread flour. You should aim for a thick, but still easy to stir, paste-like consistency right after feeding. As the starter rises and ferments it becomes more like a thick pancake batter. 

• Reply