Hi Juan, 

I'm not completely familiar with the flour gradations you're referring to, but if you're talking about flour from Argentina, then I would go with the 0000 flour, which seems to be a lower protein flour. The protein and starch in wheat flour are inversely proportionate, which means the higher the protein, the lower the starch. Since starch is what your sourdough starter consumes and ferments, a lower protein flour will provide a better meal. 

Barb

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