We’ve had a lot of new folks come in. I’ll welcome everyone properly soon. But @Randal Borgerding caught my eye. Not because of a loaf he baked, but because he’s a dad showing up for his family. That hit home for me. Randal, you’re in the right place. And to everyone new… same deal. This isn’t about likes. It’s about getting better. Let’s get to work. 🔥 ~Henry⭐🔥

I need someone to bake this and tell me how it turns out. I’ve never seen anything like this in all my born days. I need to know.

Ever switch flours and your dough suddenly feels different… but you can’t explain why? This is one of the reasons. Ash content tells you how much of the grain is still in your flour. Higher ash means more bran and germ. More flavor. But also more interference with gluten. What that looks like in your dough: Less strengthMore fragilityMore sensitivity to handling If you treat it like standard bread flour, it’ll fight you. Same pattern you’ve seen with ancient grains. This is where understanding your flour starts to matter. Not just what it is… but how it behaves. That’s ash content.