Whole wheat stone ground flour varies...what to do?
Hi Everyone! I've always used stone ground whole wheat flour for my artisan breads and gotten great results. The store I usually get it from was out of it (not a brand name flour) so I bought another from a different source. It seems to be much more absorbent and none of my breads have turned out. I've tried lowering the hydration from 85% to 81% and the dough is still too wet. I'm an amateur baker just trying to get a rise! Your thoughts please!