John Paisley's blog

Cash and Carry sells this flour in 50# bags for about 33 cents a pound. I want to use it but 50# is too much for me to store. I live in Portland OR. Looking for people to share  it. Thanks!

I've been experimenting with 80% dough lately. I use a no knead process, initially turning the mix every half hour 3 or 4 times. I do an 18 hour cold ferment either as a batch ferment or in a basket after shaping with the stretch and fold method. Though the crumb is nice and open, I haven't been able to get the dough elastic enough to get the  37 oz. loaves  to 'stand up' to my satisfaction.