Three failed sourdough loaves in a row, then I switched my flour source

Last month I kept getting dense, gummy loaves no matter what I did with my starter. I tried different hydration, longer proofs, even changed my baking vessel. Turns out the bulk bag from the grocery store had low protein and was messing with gluten formation. I drove 20 miles to a mill in Burlington and grabbed their local bread flour, and my very next bake had a proper crumb. Anyone else ever blame their technique only to find out it was the flour all along?

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