I was trying to copy a recipe from Tartine Bread country bread. I have used this recipe for 10 or more years. It used 900 grams of King Auther flour…
My wheat berries recipes . 900 grams of Turkey Red and 100 grams of Red Fife. In both attempts of 200 grams of Leven.The final rise in the proofing basket was about 24 hours in the refrigerator .
The king Author bread had dramatic oven rise, whereas, the Turkey Red flour had little oven-spring.
The Turkey Red-Red fife bread had a more sour taste and a tighter crumb. The taste of the bread is some of the best ever.
What do you suggest?