I am learning to make sour dough bread and wonder if using bread flour would help with the rise. So far I have done best with putting the sour dough in a bread pan rather than free form. In the pan the dough is "forced to go up" rather than just spread out. I am doing a long fermentation process rather than just using yeast with the starter. I need to have the carbohydrate in the wheat eaten up by fermentation since that is the part of the wheat I am reacting to. I LOVE the KA products and all the help you are so willing to give.

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