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Bread flour vs all purpose in sourdough, what a difference
I ran the same recipe back to back last Saturday with only the flour swapped. The bread flour loaf had that tall spring and chewy crumb while the AP one came out flat and dense as a brick. Has anyone else noticed their starter acting totally different depending on flour?
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sanchez.mary11d ago
That "flat and dense as a brick" thing happens to me too, and my starter gets way more active with bread flour.
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