The Flour Actually Matters

Bread flour isn't a single thing. Protein content varies from 11% to 14.5% between brands and can shift the hydration your dough will tolerate by 5% or more.

Ash — the mineral content — tells you how much of the bran and germ made it into the flour. Higher ash means darker crumb, faster fermentation, and more nutrition. It's why whole-wheat and high-extraction doughs move so quickly.

Fresh flour ferments differently than flour that's been on a shelf for six months. If your bakes suddenly get slow and dense, try a fresh bag before you blame the starter.