Originally Posted by g5m
Originally Posted by Redneck
Using the right flour and a bit of malt, you won't need 'starter'... Local stores have flour suitable for maybe coating chicken.....but NOT for bread. It takes high-protein stuff for a proper loaf.. (I found that out the hard way... laugh )

I make 4-5 different loaves - from white, raisin, dark rye and cinnamon etc...

What brand(s) do you use?

Here's one: https://breadtopia.com/store/organic-bread-flour/


And this one I use for pizza dough: https://breadtopia.com/store/organic-tipo-00-strong-white-flour/

Ex- USN (SS) '66-'69
Pro-Constitution.
LET'S GO BRANDON!!!