Hi there, fellow baker! We recommend using higher protein flours like our All-Purpose Flour (11.7%) or Bread Flour (12.7%) to make yeasted baked goods. Pastry flour, or any flour with that low of a protein content, is on the opposite end of the protein spectrum, and as you mentioned should be best reserved for use in recipes that don't require much gluten development. We wouldn't recommend using it in any kind of yeasted recipe or to feed your starter. Even when combined with all-purpose flour, it will only weaken the structure of your loaves. Mollie@KAF

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