Which flour are you using and why?
Good flour is one of the essential variables in sourdough. I am currently using Center Milling Organic Artisan Bakers Craft Plus (11.5% protein) at 80% and Center Milling Organic Whole Wheat Hi-Pro Fine (13.5% protein) at 20%. I started with these and stuck to them until I was able to make good loaves consistently. I am thinking about changing the ratio (90% -10%) and/or changing flours. I am contemplating trying a loaf with 100% of Center Milling Organic High Mountain (13.5% protein). Can you please share which flour or combination of flours you like the most and why.