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Just saw a massive difference in my sourdough after switching flour brands
I used the same cheap store brand for 2 years and my loaves were always flat, then last month I tried a local mill's bread flour and got oven spring I never thought possible. Has anyone else seen that big of a change from just swapping your flour source?
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rowanbennett9d ago
Have you tried adjusting your hydration when switching flours? @the_logan is right about how much the protein quality can change things, but you might also need more water to get that same stretch.
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massive difference" is right. I once tried switching from that bleached all purpose stuff to some fancy bread flour. It was like night and day. My loaves went from frisbees to actual pillows. Guess my old flour was just holding me back.
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