Do US, UK and Australian flours absorb water differently?
Hi Everyone, I am new. Nice to find kindred spirits!
I have been following recipes and instructions for sourdough from this site very carefully but I am stuck with glue balls. Boo Hoo. I was wondering if flours from different countries may be affecting hydration. My starter is a robust and very busy bubbler but my doughs are very very wet when I follow US guidance. Is this normal? Before I launch in to finding out what I am doing wrong...could it be the flour? I am using Australian flour. Laucke Wallaby today. Any other Aussies find this an issue? Or should I just specialise in making great cricket balls for the extended family?