Re: Any Sourdough bakers out there?
I've never had much luck with wholemeal flour. I sometimes use 25 percent wholemeal and it comes out like a wholemeal but with more open texture. I followed Hugh Fernely Whiteringons's advice a few years ago and avoided being good at about food miles with flour choice. Unfortunately the best stuff is the strong Canadian white bread flour. I've never used anything else since trying it. If you want really good stuff buy Waitrose's own brand Canadian.
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