Lee, don't worry, you haven't ruined anything by using bread flour rather than all-purpose flour. Your starter is likely a bit stiffer because of the bread flour and this will slow it down a bit. While you're using bread flour you'll need to add an extra tablespoon or so of water, because the bread flour absorbs more liquid than the all-purpose flour does. All-purpose flour is preferable for feedings because it has more starch in it, which is what the yeast likes to eat, but feeding your starter bread flour won't ruin it. Your starter is a hardy creature and it takes a lot to do it in! I'm so glad you're getting this time in your life to explore cooking and baking, after your many years as an intensive care nurse. I hope you'll enjoy the process and reach out to us whenever you need neighborly guidance! We're here for you, Lee!

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