Hi Kathy, our Unbleached All-Purpose flour is strong enough for most bread recipes and many of our bread recipes (including sourdough bread recipes) call for this type of flour. However, other brands of all-purpose flour tend to be lower in protein and may not work quite as well in our bread recipes. If one of our bread recipes calls for bread flour, then I would recommend using that type of flour because the higher protein percentage may be necessary to achieve optimum results. If a recipe calls for both sourdough starter and commercial yeast you can generally leave out the yeast, as long as your starter is rising well and you add it to the recipe when it's ripe (at its highest point of rising or just beginning to fall after having been fed at room temperature). However, the rise times will likely be at least twice as long without the added yeast, and the flavor and texture of the resulting bread will be a bit different than the original recipe. 

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