On Sun, 14 Aug 2005 16:59:55 GMT, Randall Nortman
> wrote:

>I'm wondering if it might make sense to maintain the starter with
>all-purpose flour instead of bread flour,

Howdy,

Is not KA-AP flour "bread" flour by most standards?

Most folks seem to use the term "bread" flour to mean a
high-protein white.

All the best,
--
Kenneth

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