Fermentation tolerance - which flours have you had good experience with?
(admin, please move thread if needed, I am not sure where it fits, thank you)
As there is a shortage of flour in these times I went bulk. I got my hands on a 50lb bag of KA Lancelot Hi-gluten and learnt the hard way what fermentation tolerance is.
Which ever composition of flour I used with lancelot as base it was very clear that the flour did not have fermentation tolerance. When adding sourdough, no difference in autolysis times, it became sticky and loosing the oomph. Over night proofing of yeasted pizza dough (72h recipe) same thing though not as bad. For 'Normal' yeasted bread it delivers perfect.
So, low pH and/or higher levels of alcohol hits the proteins quite hard, that is fact. But appearsntly there are flours more or less sensitive.
Now, I ask you fellow bakers: which flours have you experienced good results in the aspect of fermentation tolerance? I am happy to compile a list if needed.
Cheers! / monkiB