Hi Ada, when making the Rustic Sourdough Bread recipe you can certainly substitute an equal amount of Bread flour in place of the Unbleached All-Purpose flour. This should give you a stronger rise and a slightly chewier crust and crumb structure. When making this substitution, you will likely need to add a bit more water to the recipe, since Bread flour absorbs more liquid than All-Purpose flour. I would suggest having about 50g (a little less than 1/4 cup) of additional water available to drizzle into the dough during kneading in order to develop a soft, supple dough. Adding a little rye flour to your starter shouldn't cause any issues with its performance in this or any of our sourdough recipes. If anything, your starter might ferment a bit faster with the addition of the rye flour, but as long as you use it when its ripe (at its peak rise, or just beginning to fall, after having been fed at room temperature) it should work great!

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