I watched the flour module today and am conducting the experiment to make the same sourdough bread recipe with different flours. After dough 1 and 2 were mixed based off what the bag listed (11.5%for my AP and 12.7% for KA Bread). I decided to check the math. Turns out my KA Bread and Kirkland AP are both 13.3%. I’ve already mixed each and I guess we’ll see how they behave. I need to make more starter to try the cake flour version. 🤦🏻‍♀️ @Henry Hunter Ive also mixed 1:1 fresh milled and water to soak overnight. Going to try the 50/50. Note: Using the Market Day White recipe.