What a difference Flour can make...
.... I used the same flour brand for about 1 Year now, always got good results in Crust and Crumb, nice crusty crust and lovely crumb.
The last month I got bad results, the crust always came out soft/is and the crumb had changed.
I had not changed the forumla at all, used my standard Sourdough bread formula for everyday baking.
1tbsp rye Starter
45g bread flour
5g wholemeal flour
All of the preferment
450g bread flour
50g wholemeal flour
It was so anoying that the bread started to turn out so differend.
I did not do anything differend from what I done before.
My hubby got me a more expensive brand of flour and voila, the bread turned out so beautiful, just as it always did before.
I wonder what happend.
I can imagine that one of the 1.5 kg flour bags had gone strange/ bad but not all the flour that I bough over the month.
I stick to the more expensive one, not THAT expensive but more.