British (UK) Flour good for American Sourdough Recipes?
I'm going a bit post-mad at the moment but bear with me, I thought it might be worth starting a new thread specifically about people's experiences with adapting American sourdough recipes to british flour (the topic came up in my previous post here: http://www.thefreshloaf.com/comment/273617#comment-273617 )
As discussed in that post, I've had serious problems with getting british flour to work with both the tartine and jim lahey no knead recipes - recipes that need a long rise - and we think it might be because british flour just hasn't been bred/manufactured to withstand long rises.... it just ends up like unworkable gloop.... not like it looks when americans bake it with King Arthur All Purpose (which appears to be the standard bread flour for american artisan bread recipes)
Are there any other British sourdough bakers who have had similar experiences with american recipes? If so do you have any recommendations?
I'm getting my hands on some T65 flour soon just because I'm so tired of having unworkable bread -- I'll make sure to make a post on my findings with that too :)
All contributions appreciated,