You can't use all-purpose flour to make bread.
You can and I do quite frequently without issue, in the same way that I use normal wholemeal flour for making bread without any issues either. They both still contain gluten, just not in the same higher levels that bread
benefits from being made with. And just because it benefits from it, does not mean you can't use it.
All purpose flour has a protein level of 10-11% typically.
Wholewheat flour typically has a protein level of 14%
Bread flour typically has a protein level of 13%
Self-rising flour typically has a protein level of 8-9%
Cake flour typically has a protein level of 9%
http://joythebaker.com/2014/05/baking-101-the-difference-between-baking-flours/
The protein is where the gluten comes from, adding water to the flour causing the protein to form gluten (gliadin and glutenin)
It's exactly that bread I was reading up on SatNavSaysStraight as I read you had made it yet again. Then I was lead to the starter dough that has to be left in a warm area for days one recipe said? I was like "oh my God, this is a bit much" for someone who is a total novice and wants to do mostly sprints in the kitchen. So because it's foreign to me, I am thinking mine might be the one you have to throw out. I think I read if the bubbles and smell are not right, you have to throw it out and start all over. I thought the Sour Dough looked too complicated so I decided to check out some bread without yeast. As usual, I was looking for a quick fix. Still, at some point, I will take on the challenge of a sour dough bread.
Making sourdough has been stunningly easy and to be honest, even keeping the sourdough starter alive has not been difficult. It is pretty hard to kill it other than by starvation.
As for proving the bread, it is proofed in a cold area for a couple of days (roughly 36 hours) but a lot depends on the atmospheric conditions in your kitchen and fridge at the time. The cold area they refer to is basically the fridge and when you know you are not going to be using the starter for a couple of weeks, you can chill it and slow it down. It is in someways rather like a pet that needs feeding, though I don't suggest putting a pet in the fridge!
Sourdough has been a learning curve. Making it and getting it to work has for me been really easy. It and I have gelled instantly and I have had no issues with making it. I am going to start experimenting with some more original flavoured sourdough breads in the near future. I have come across a sourdough with lumps of dark chocolate in it in the past and fancy giving that a try. I also fancy trying to make a proper Scandinavian or German rye bread and then there are those amazing Danish and German sunflower and honey rye breads that we used to purchase. I really fancy giving them a try as well...
Thanks so much. That's super neat. Now I have to learn to make the dough and I am guessing the texture has to just right. I 'don't think I have ever made a bread from scratch. If I did it was as a child either at school or with my mom as a little thing.
. Indeed, I've often used plain flour to make certain kinds of bread - particularly flatbreads. Also, I believe that All Purpose flour is higher in gluten than our plain flour and that in the US they often use Soft flour, which is more like our Plain flour for cakes. It may vary from region to region. Its so damned confusing! 
