Croissants and flour
I own a bakery in Nashville TN that specializes in croissants. My food supplier recently switched my flour (I use AP flour) and the new AP flour is horrible. The dough comes out wet sometimes or really stiff other times. It's inconsistent and I'm at my wits end. I've managed to build a successful business in a relatively short time and with very little real knowledge. If anyone could help, I'd be forever grateful!