I am a sourdough fanatic. I started 4 months ago. Lots of failure but I am in the groove now.... I think. I want to use HG flour. I want to combine it with AP and or Rye etc.. I would like to store a combo HG and AP in a 10lb bucket. Any ideas or recommendations? I love this site and found it today. Thank you all for helping me.
Keith
I have been doing a lot of flour testing lately. My primary goal was to determine which flour would withstand extended warm ferments without breaking down and degrading. I tested KA BF, KA AP, KA Sir Lancelot (14.2%), and Morbread flour. I also included vital wheat gluten during some of my testing, but didn’t get the results I sought. Up until this test I was 100% King Arthur. Morbread surpassed all others with no close second.
I thought the KA Sir Lancelot ( also called KA High Gluten) would excel all others. As far as it’s crust, it was like leather and the crumb way too chewy. And I like chewy bread. The flavor was disappointing.
Nothing produced the rise or blum of Morbread.
I hope to try Central Milling flour next.
I encourage you to test for yourself. Your results may not line up with mine for your particular needs. But the difference in a particular bread produced by different flours is incredible. Even with starters. My twice daily room temp starter went from a consistent 3x - 3.75x just by feeding it with Morbread. If it is available in your area, you do well to give it a try. It is inexpensive flour, but since I can’t get it locally. I have to pay high shipping charges to get it, but for me it is worth it.
I hope some of this helps.
BTW, your spiral scoring is outstanding!
Dan
My flour is on it's way. I can't find any specs on it. Do you know the protein %? Thanks.
Hans, see this link. https://www.toomanyatoms.com/food/flour_protein_percentage.html I have learned that protein percentage doesn’t tell the whole story, but it is an indicator.
Please remember to let me know how you like the flour. I can’t wait to hear your findings.
Dan
Good info. Looking forward to trying it. It arrives 6/5/18
Dan, I have been using mostly KABF and would like to try others. Where did you get the Morbread?
Hans, I get it from Azure Standard. It’s $30 for 50 lbs. If you have a drop spot near you, the shipping cost is under $5, otherwise they can ship via Fed Ex. I think the flour is primarily used by professional bakers. https://www.azurestandard.com/shop/product/food/flour/white/wheat/white-flour-morbread/11682?package=FL060
Search the internet to see if it is available locally. It’s worth the price and the trouble.
Dan
It was not available locally. There is a drop site not too far so shipping was only $2.54!!
You’ll like doing business with them. Call them with any questions. Please let me know how you like the flour.
I store mine in a 6 gallon pail with a Gamma Lid top. I put 10 lb flour in a 2.5 gallon ziplock bags. I think 3 or 4 bags will fit in the pail. I use this flour for almost everything. Your starter should really like this flour.
Dan
miners out West to mark their claims! Has to be nice on the inside too.
Happy baking