Sourdough Starter - Plain Flour
I've been maintaining my sourdough starter with Plain Flour (All Purpose I believe is the US equivalent) and it works just as well as the Strong Bread Flour. It's a white starter. When I come to do the bulk starter for use in the bread I've always switched to the bread flour however I was wondering if the result would be affected by continuing to use Plain Flour for this also? Any thoughts?