KA Flour, Unpredictable
For decades, I have been using KA flour (AP, bread, WW, and rye) for all my bread baking. Given the time, I bake bread once a week. SD and traditional. I have never experienced any dough problems with KA flour until this month. I know all about hydration, water temperature, autoylyse, fold and stretch, window pane .... the whole gamut... My recent problems with the AP and bread flours are threefold: (1) very stringy dough (2) very slow rise and/or (3) mottled dough ball. This past weekend, I used a combination AP + bread flour at my daughter's house (different flour bags) and the darn dough tore!
Just wondering if anyone else has noticed a change in the KA bread/AP flours recently?