Bread Improvement Journey.
I have started baking white bread and the results have been ok. I wanted to up my game so I switched from supermarket bread flour to my local Dorset flour Stoats strong White Bread flour. I used up my supermarket flour and few days later used the same basic white bread recipe for my new flour, the results was disappointing. The bread did not rise as high as the other loafs and it had a bit of a bitter taste. My second batch was no different but the comments from my wife were that it was more like a biscuit /cake texture. I also notice there was no information on the package about the (protein). Any clues to what is wrong. I have read the posting’s regarding other types to try (Marriage, Shipton, Wessex). I would welcome some advice on a White bread recipe and a flour to start my improvement journey