Hi Lisa! There are a couple of reasons why you see our All Purpose Flour so many of our bread recipes. Our All Purpose Flour comes in at 11.7% gluten forming protein content, which means that it is strong enough to produce a lovely loaf of bread. Also, it is widely available, so it can be a bit easier to obtain. Our Bread Flour comes in at 12.7%, just a tad higher. Both types of flour would be excellent for making a fantastic sourdough loaf, so if your local store carries that blue bag of Bread Flour, feel free to use that in this recipe. Since higher protein flours can absorb a touch more liquid, you may find you need to increase the liquid to obtain a workable dough. Start by adding 1 tablespoon additional water for a recipe of this size. Happy Baking!

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