Switched from using bread flour to AP flour for my crusty loaves after reading that Ken Forkish article

Last month I tried it with a 75% hydration dough and got the same oven spring plus a softer crumb, so now I’m wondering if anyone else has had better luck with a specific brand of AP flour for sourdough?

3 comments

3 Comments

miles_robinson201d agoMost Upvoted

Oh man, I actually went the other way. I started using a cheap store brand AP flour for my weekly loaves and honestly my starter seems happier. It's weird because everyone says you need the protein but my crust still cracks nice and I get good ears.

hannahcraig1d ago

Wait, you're telling me bread flour isn't the only option?

betty_perry241d ago

How long have you been using that cheap flour? I keep reading conflicting stuff about protein percentages but if your starter is that active maybe I'm overcomplicating things.