HIGH-GLUTEN FLOUR IN STARTER
For quite some time now, I have been using HIGH-GLUTEN flour in REFRESHING/FEEDING my starters. But now I read that high-gluten flour should be avoided. For sure, I do not care to retread on any of the confusing times that I have spent getting to where I am now in my sourdough baking. So, I guess my question is this, "will not using high-gluten flour and using ALL-PURPOSE flour make my starters better?" Isn't that always the question, "if I do this will my sourdough bread be better? If I so that, and, and, always trying to be better?
What say? I sure do not care to welcome back CONFUSION. I saw enough of that way back in the beginning.
I have two starters, one a San Francisco Original, DNA 1870, and a home grown one - you know the pineapple version made with Sir Lancelot Flour (14% Gluten). Both of these starters are refreshed/fed with KAF Sir Lancelot High-Gluten flour. Do I not continue this procedure and go to using All-Purpose flour? Moneywise the move would be better. KAF Sir Lancelot is not the most inexpensive and it has to be shipped from Vermont...
Thank you for any direction or suggestion that might be offered. I look forward to all replies.