Hi My name is Michele and I am new to this site.
I started baking and selling sourdough bread along with a few others and have never had a problem before. I recently bought 2 40 LB bags of silver star flour from the Roger's mill in Armstrong BC. I used up the flour I previously bought in town last night to make 2 loaves of sourdough and opened the silver star flour to make the rest and this morning the dough feels tough and not pliable as it usually is. Do I need to add something else to the dough ? I have never used silver star flour before.