Hi everyone,

I was wondering whether people had any opinions on whether CM's Organic Beehive AP (10.5%) would be as good for long, slow fermenting sourdoughs as it is for baguettes (for which some have said this flour performs great).  It is a great deal lower protein than KA AP (11.7%) and most other "bread flours" (which many books specify as flours between 11 - 12% +/- ).   I've also heard a lot about how the types and quality of the proteins in flours can be variable, so the protein percentage is not always a reliable guage of a flour.

Any observations on how it handles and how it rises would be great.

Thanks,
Steven