Bread flour vs all purpose was a game changer for me

I used to just grab whatever flour was cheapest for my sourdough. After 6 months of flat loaves I finally switched to King Arthur bread flour last week. The difference was night and day - got a real oven spring for the first time. Has anyone else noticed a big jump just from swapping flour brands or types?

2 comments

2 Comments

willow_ellis14d ago

That 4 grams more protein per serving in bread flour really does make or break it. I went from generic store brand to King Arthur too and my crumb structure got way more open. Did you also adjust your hydration levels when you switched, or did you keep the same recipe ratios?

roberts.jordan13d ago

Funny how swapping one ingredient forces you to rethink everything, isn't it? I've noticed that pattern in a lot of areas, like when you upgrade your coffee beans and suddenly your old brewing method doesn't cut it anymore. It's like the whole system has to recalibrate around that one change.