Ultimate French Puzzle: Sourdough with French Flours (Help please)
Long time lurker of The Fresh Loaf and excited to finally make a post. I've been searching for months on this forum trying different recipes and techniques and I just can't get a good result so hoping someone kind here can help.
I am trying to make sourdough with only French flours and no matter what I do I get a dense, sticky loaf.
I've been following various recipes from Vanessa Kimbell, Tartine, and this forum and can't seem to get any info on the best mix of French flours for a fluffy, light sourdough loaf. I would like to only use levain (no yeast).
Currently I refresh a Vanessa Kimbell sourced starter with T45 Foricher flour. It's active and bubbly and I make sure it floats before I use it.
What I can't figure out is what mix of flours to use: I have T45, T65, T80 and T150. All French from Foricher. I've tried primarily T45 with a bit of the others, primarily T80 with some of the others and T65 with some of the others, none of them turn out.
I've tried following recipes exactly as well as using a lot less or a lot more water too and tried varying legths of time in the oven.
Please help :)