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Pro tip: I swapped my usual bread flour for a high-protein pizza flour in my sourdough starter for a month.
The loaves came out with a weird, almost rubbery crust that made my regulars ask if I'd changed ovens. Anyone have a better high-protein flour they've actually had luck with?
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jones.blake3mo ago
Ugh, that's every "upgrade" I try.
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jones.angela25d ago
Was it the protein content that messed things up, or maybe the way the flour hydrates? @umac71's right about the chew toy thing but I wonder if you checked the ash content too because that can really change the crust.
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Well that backfired... now your bread has a chew toy texture. Maybe try a different brand next time?
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