Hi everyone, i feel its time i tried getting other peoples opinions on this one.
i have been trying for about 4 months to get a really good rise from the organic flour i have been using.
i have been sticking to the same recipe and changing each variable to see what the cause was..
i have been using jeff hammelmans pain au levain with whole wheat flour recipe.
i have tried 2 organic flours. one grown here in new zealand and another from australia. The new zealand flour is rated 11.9% and the australian 12.5 % protein