For those living in regions of the country with Ralph's grocery stores (I suspect everywhere around CA) - do you use Ralph's flour?
I decided to buy it as the price was too good to pass, but I noticed my starter acts in a completely different way with this flour - I cannot quite describe, it is a different texture, and definitely a more sour smell than with King Arthur (or other grocery stores brands I may use in a pinch)
Any opinons on Ralph's flour?
thank you....