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TIL most people in my town's bakery class are using the wrong flour for their sourdough.
They keep grabbing all-purpose for the starter, but you NEED a high-protein bread flour, like King Arthur's, to get a strong enough gluten network. I switched six months ago and my loaves finally hold their shape and have that perfect open crumb. Anyone else find a specific ingredient that fixed a long-running baking fail?
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annaw732mo ago
Seems like a lot of fuss over flour choice.
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barbarah192mo ago
Flour makes a huge difference in how things turn out though. The wrong one can ruin a recipe.
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brian_smith62mo ago
Actually, you can totally use AP flour for a starter, it just ferments a bit slower.
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