Hello,

I was briefly active on this forum a couple of years ago but have decided to return.

Question: attempting a sourdough loaf according to Hamelman's 'vermont' formula ( 750g wheat flour + 100g rye flour) with the Bacheldre organic strong white flour I have tended to end up with a cowpat type loaf or similar, however spliting the wheat flour between the stronground Bacheldre flour and Waitrose very strong white canadian flour (15g protein per 100g) has resulted in a highly successful loaf with excellent oven spring. My impression of the stoneground flour is of rather low protein content from how the dough handles (i.e. similar to a paste). 

Any ideas?

Tom Kershaw