Sourdough Recipe Revision
I have been experimenting with a sourdough recipe that usually turns out superb, but this time the bread turned out a little too moist inside. I realize there could be several reasons for this, but someone give me some ideas anyway ?
It calls for 50g of whole wheat flour which I subbed 50g of UK Allison's Grain Flour (which I bought while in the UK last year.) It's wonerful flour. This would be the only change to the recipe that I made.