I read your article and love the insight. I agree- flour is a wildcard for sure. Took me two years to master sourdough. ‘Master’ means I’m not feeding the local bird population with 50% of what I make. I’m down to 10%. For sourdough, getting that protein percentage correct is the difference between a hockey puck and a well formed loaf and that last forming step- the tensioning- was the challenge. Too much tensioning cracks the gluten matrix. Too little causes a flat loaf. So ‘feel’ is important. Not very quantifiable. Flour is most definitely evil! As Churchill said…’Never give in’. 😄

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