Hi everyone I am wondering if anyone has been experiencing any flour shortage. I stocked up on bread flour but down to a bag so have been stretching it out buy using more and more whole wheat and rye. Also saving barley malt flour off my mill. I bake on a stone so using the rye and wheat can be challenging. I’ve got away from keeping track of my H2O ratio and just go by feel. One of the things that seems help my wetter doug is a shorter primary fermentation and longer secondary fermenation in the fridge. Just wondering how others are dealing. I’m spoiled on my sourdough and that’s the only bread my wife and I eat. Store bought is not an option.