Bleached flour in starters
I had a major brainfart when I last bought flour..bleached flour. I bought two ten pounds bags. I just realized it yesterday, when I fed my starter, then as I waited for it to rise just a bit more before I started using it, it fell. Same thing today. I wonder if it because I used bleached AP flour? I went out today and hoped it would be ready when I got home. It fell. I did the same thing I always do. Half cup starter (I don't weigh it...just go by the line on the mason jar), 4 oz flour, and 4 oz water...I weight the flour. Starter behaved as expected until I started using the bleached flour.
I did see somewhat of a difference between bread flour and AP flour (bread flour behaved better), but unbleached AP flour performance was acceptable. With bleached, it seems I have to park the jar in front of me and the minute it looks as it should, start using it. That's unacceptable considering my high drift factor.
I googled it...bleached v. unbleached. Clorine is used to bleach flour. Could this be why many say that only tap water with little clorine treatment be used otherwise use bottled/distilled water?