Who needs white bread flour when this is the springy, healthy and scrumptious loaf of sourdough bread you can get with ourstone-ground, bolted all objective flour!.?. !? Using an overall hydration around 85% (sourdough starter consisted of), this dough produces a reasonably open crumb and also has a workable uniformity. Yet feel free to use less water for your initial loaf, or if you prepare to do the last evidence at room temperature level versus in the dough-stiffening fridge. Either way, delight in the tasty taste and structure of this basic sourdough bread!