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This is my favorite flour for sourdough. 🫶 Yes, I use a few different flours in the bakery—but if I had to pick just one? It’s Organic High Mountain Flour from Central Milling. This is their high-protein bread flour and it is chef’s kiss for sourdough.👩🏼‍🍳💋 Why? Because high-protein flour = strong gluten = dough that can handle long fermentation without collapsing into a sad, bubbly pancake. Those beautiful fermentation bubbles? This flour holds them like a pro. 💪🍞 Do I buy it in 50-pound
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