Gold n White AP flour
Has anyone used the Gold N White AP flour from Natural Way Mills? I tried a batch with my reg sourdough formula (with increased hydration), and the dough overproofed during the overnight cold retard in the fridge at 40F. I"d love to work with organic flour, and could get this in bulk from my co-op if i can figure out how to make it work. But my loaves were very flat, overproofed and no rise. I enjoyed the tangier flavor, but my kids prefer milder tasted. I used around 80% hydration, 20% levain, 30% whole wheat, 70% Gold N White and 2 percent salt.
My understanding is that it includes almost all of the germ and about 10%bran (so a 90% high extraction flour?) Any tips for making this flour work?