Well, I was making a Cook's Illustrated recipe for a dessert that called for low-protein AP flour with the protein content further reduced by the addition of 1/2 cup of cornstarch to 4 cups flour.  I accidently used KA bread flour instead of the weak AP flour, and now I have 4 cups of bread flour with 1/2 cup cornstarch mixed in.  Can I use this in bread?  Can I use it to feed my sourdough starters?  Will it substitute for AP flour now that the protein/gluten content has been diluted?  Any thoughts as to how best to use/dispose of this flour?  Thanks for any advice.