I’ve been working since September to produce my own “perfect” sourdough bread. Three weeks ago I was pretty much there, but you know, I keep tweaking, trying to make it more sour, and the recipe more reliable. Well, my tweak this time was changing flour. I’d been using KA Bread flour, but kept reading about people using KA All-Purpose flour and it was “just the same,” “worked just as well,” etc., etc. They never said it was just as good but different. . .