Hi-several questions here. I think I've finally gotten a starter to work-whole wheat, but the only AP flour I can find these days is bleached. I have plenty of whole wheat flour however. So, what do I do? Maintain a whole wheat starter? Can I use this to bake regular sourdough bread? Do I transition it to AP flour even though it is bleached? What is the difference between bleached and un bleached flour, particularly when it comes to maintaining g a sourdough starter?

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