Hi Eddie, the original English Muffin Toasting Bread recipe calls for unbleached all-purpose flour because it helps achieve the light, coarse texture of this bread. The sourdough version is meant to replicate this, with a little added pizazz in terms of flavor. Of course you're welcome to modify the recipe according to your own tastes. Keep in mind that both bread flour and whole wheat flour will absorb a bit more liquid than AP flour, so you'll need to add enough extra liquid so that the dough maintains its unique batter-like consistency. 

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