King Arthur European Flour
I recently ordered and received the King Arthur European flour as it was advertised as making a superior loaf of bread. When it came, I realized that it had ascorbic acid in it. Reviews by bakers at the KA described it as producing a very silky, easy to handle dough. I was out of white flour when making whole wheat sourdough this morning (formula called for white as well as whole wheat, and I had made the levain last night), so I thought I would try it. The dough handled almost as if it had a "plasticizer" in it - very different from the dough I normally make. The dough came out on the wet side, but perhaps I added too much water to begin with. It is currently being proofed and I will post back with the results.
What have been other people's experiences using this flour?