possible flour issues?
has anyone been using Shipton Mill white bread flour no 4 or the Canadian and had issues with it lately?
The first batch I got from them a while ago was musty smelling so the replacement batch just doesnt seem right either.
Seems less absorbent during initial mixing and I get zero rise during bulk ferment and now this last dough has been thrown away as its over proofed yet didnt rise.
Ive gone from baking good 50% spelt 50% white sourdoughs to a complete failure...