Im trying yours and the biga method (https://www.exploratorium.edu/cooking/bread/recipe-grapeyeast.html) . I got my grapes from an Amish roadside stand, concord is the taste and small so I know theyre not commercially grown; added to that were a few bees crawing on them so theyre spreading the great bacteria. The flour Im going to try is KAWW and KABread. Do you think the bread flour will be okay?

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