Joyce, flour stored in the fridge does tend to dry out.Since there's no need to keep bread flour refrigerated (unless you have a chronic bug problem), I'd leave it at room temperature in the future. Whole grains in the freezer, yes; AP or bread flour on the counter are fine. When you originally mix the starter, it should be gooey/pasty, not at all dry. You shouldn't have any trouble getting all of the flour into the mixture. If your starter is very dry, simply add more liquid; it'll be fine. And I think that'll help the bread all along the way. Also, if you used RapidRise yeast, that's not a good choice - be sure to use instant or active dry. Good luck when you try them again!

• Reply