My doughs have been having trouble rising even though my starter is active and healthy. I switched my flour from Robin Hood AP to Creative Baker pizza & bread flour. What a world of difference! Starter is even stronger than before and I got my first successful full fermentation!
I think it could’ve gone a bit longer before baking but let me know your thoughts!
by ParacosmDreamscape
6 Comments
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I think it’s absolutely beautiful! The difference in the flour is so noticeable, isn’t it? I only use King Arthur flour, and I mix the all purpose with the bread flour of the same company! It’s all American grown wheat, and they have some blends that have enhanced my bread baking experience! The Golden Wheat is a blend of whole wheat and softer. Then the Rye Blend is great for punching up the powder of the starter, and makes delicious bread that’s not heavy. No, I don’t work for KA. I just love their flour!
KA also makes a high gluten flour that is amazing for making bread dough easier to shape.
👏🏻
Congratulations!! 🎉🎊 This looks great. Keep up the good work😊👏👏
She’s so pretty, great job! It feels so rewarding when you make your first good loaf 🙂↕️