Hi Westy! Yes, you do want to strain out the fruit before storing the yeast water in the fridge. You sure can use bread flour in place of all-purpose flour for bread baking. Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. This will make for a chewier end result as well as cause the flour to absorb more liquid. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this helps and happy baking!

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