Yes, you can use bleached flour to create a sourdough starter, but it might not be the best choice compared to unbleached flour. Here's why:
1. Presence of Chemicals: Bleached flour undergoes a chemical bleaching process to whiten and age the flour quickly. Some bleaching agents, such as benzoyl peroxide or chlorine dioxide, are used in this process. While these chemicals are considered safe for consumption in small amounts, they may have an impact on the microbial activity in the sourdough starter. Sourdough starters rely on wild yeast and beneficial bacteria to ferment and develop, and the presence of certain chemicals might hinder or inhibit their growth.
2. Lower Microbial Activity: Unbleached flour typically contains more natural microbes, including wild yeast and lactobacilli, which are essential for the fermentation process. Bleached flour might have a lower microbial population due to the bleaching process, which could result in a weaker or slower fermentation in your sourdough starter.
3. Flavor and Performance: Unbleached flour often contributes a richer flavor and better overall performance in sourdough starters and bread-making. The natural microbes in unbleached flour can help create a more robust and flavorful sourdough culture.
4. Healthier Starter: Using unbleached flour for your sourdough starter provides a more natural and wholesome environment for the beneficial microorganisms to thrive. This can lead to a healthier and more active starter.
If you have the option, it's generally recommended to use unbleached flour for creating and maintaining a sourdough starter. Whole wheat flour or rye flour can also be excellent choices for jumpstarting your starter due to their higher microbial content.
However, if you only have bleached flour available, you can still try using it to create a starter. Just keep in mind that it might take longer to develop and might not have the same level of microbial activity and flavor as one made with unbleached flour. As your starter becomes established and matures over time, you can transition to feeding it with unbleached flour, which should improve its performance and taste.