Hi again, KAF! I accidentally bought pastry flour (or something very close to it, from the research I did on it - it has a protein content of 8-8.5%, so somewhere between pastry and bread flour...I think!). Someone told me they thought it was unbleached, so I picked up 3 bags. When I tried my tried-and-true sourdough recipe, it was extremely dense. I'll know not to get this kind next time. I'm thinking of holding it back for cookies and quick breads and such, but do you guys have any ideas on using it in yeast/sourdough breads? I also bought a bag of the all-purpose I've been buying, so I may try half-and-half AP and pastry, but I don't want to ruin another batch. Any thoughts? And do you think it would be okay to feed to the starter?

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