I have a sourdough starter that I began around Thanksgiving. I have been feeding it daily as I was not ready in my kitchen to start making bread. I followed a simple recipe I found on line, 100g water, 100g flour. I have three varieties of flour I have been experimenting with. It seems like the starter readily eats the KIng Arthur whole grain, but does not seem to like the K.A. multi purpose or K.A. bread flour. All are from fresh bags. When I go to use this starter, I would like to make my bread with mostly the unbleached general purpose flour but I am afraid that it will not rise. Do you see any concerns here. It almost doubles with bubbles on the Whole grain flour.