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Watch out for that new 'artisan' flour from the mill in Spokane
Last week I used it for a batch of sourdough at the bakery and the hydration was way off, like it drank 15% more water than usual. Has anyone else had issues with inconsistent protein content from smaller mills lately?
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ruby5612mo ago
Ugh, that's so frustrating. Makes you waste a whole batch. I've had similar problems with a local mill before.
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