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Why I stopped blind-tasting my bread flour and started taking notes
Tbh I used to just grab whatever flour was on sale and hope for the best. That backfired hard last spring when my sourdough came out flat for like 3 weeks straight and I couldn't figure out why. Turned out the store switched brands on me, different protein level, same bag color. Now I keep a small notebook on my counter and jot down the brand, protein %, and date on every new bag. Has anyone else had a mystery failure that only clicked after you tracked your ingredients?
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