Just a comment about sourdough bread in general and King Arthur unbleached flour in particular. I don't follow all the rules, but I'm usually pretty successful in making tasty loaves. I got a run of bad luck a couple of months ago and couldn't figure out what was wrong. Come to find out, I had substituted another brand of unbleached flour for the King Arthur. When I started using KAF again, my bread went back to beautiful and delicious. All flours are NOT the same.

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