Adjustments for type of flour
I like to make standard hydration sourdough and french-type breads. Here in Hawaii, the only bulk-type flour I can reasonably afford is the ConAgra Harvest Blend bread flour, sold by COSTCO. I can purchase 25 pounds for the price of 10 pounds of national brands. Does any one have an opinion about how much quality I would gain by paying about $7 for five pounds of King Arthur bread flour.
The ConAgra also contains Ascorbic Acid. Do I need to compensate for that in some way? Some days I think the problems are with the baker and some days I wonder about the ingredients! If I keep improving my skills (which I'd say are intermediate) can I work around a less than ideal flour?
Any experiences or advice would be welcomed.