is stone-ground flour good for all breads or not?
Hello TFL members,
I am wondering if there are only certain types of breads that benefit from stone-ground flour. I have been baking whole-grain breads for a few months now, and recently started using stone-ground organic whole-wheat bread flour. I noticed that since I started using it, two of my most favorite breads -- Peter Reinhardt's multigrain struan and multigrain hearth bread do not have much oven spring. Especially the struan I baked lots of time before and have had very consistent results, including great oven spring. I am wondering if it is the flour that might be making the difference? I have not changed anything else, neither in the process nor in the ingredients, except that every time I slightly change the type (but not the weight) of whole grains I put in. Another one of Reinhardt's delicous breads, the power bread, which only has some seeds but no whole grains, had great oven spring, but I cannot compare its performance to that with regular flour because I only baked it with stone-ground. Thank you so much for your advice.