I be not used bakers craft, though just started with high mountain. Holy cow it’s a strong flour. Sometimes perhaps too strong. I’ve been blending it down with 25% AP for some breads to better match the feel and characteristics of KA org BF which I’d been using previously. I’m having fun with it too though as I’m playing around with adding higher concentrations of whole grain flours which develop pretty weak gluten networks as there is so much gluten from this high mountain.
You're lucky to have both flours on hand! I've been using the ABC+ (with the malt) recently and I like it a lot. It seems similar in strength to King Arthur AP flour.
I think it depends on what kind of sourdough you like? How much whole grains are you including?
I be not used bakers craft, though just started with high mountain. Holy cow it’s a strong flour. Sometimes perhaps too strong. I’ve been blending it down with 25% AP for some breads to better match the feel and characteristics of KA org BF which I’d been using previously. I’m having fun with it too though as I’m playing around with adding higher concentrations of whole grain flours which develop pretty weak gluten networks as there is so much gluten from this high mountain.
How many folds do you find yourself doing with it?
Down from 5-6 to 2-3.
That's interesting. My experience has been opposite. The dough is too relaxed with High Mountain. What other flours are in your dough?
Been doing an oatmeal porridge lately with 20% oats and 25% whole spelt.
Both great
You're lucky to have both flours on hand! I've been using the ABC+ (with the malt) recently and I like it a lot. It seems similar in strength to King Arthur AP flour.
I think it depends on what kind of sourdough you like? How much whole grains are you including?
I'm not picky right now, just getting started :)
I'm using 20% whole wheat, 80% bread.