The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

low protein

Salilah's picture

New flour - how to avoid cowpats (!) ?

January 1, 2012 - 2:29am -- Salilah

After reasonably (!) successful and reliable sourdoughs, I had in succession one very flat loaf and then a cowpat (overproofed) - the cowpat was a new recipe but the flat loaf was tried and tested.  Even the cowpat seemed relatively fine - not very active bulk fermentation, so fridge overnight, it felt heavy when I shaped, then fell apart before final shaping...  The thing I'd changed - was to a new flour!

The new flour came through Bakery Bits - a 100% stoneground white, which I thought would be great.  Looking at the label, it comes from Little Salkeld:

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