Getting my starter onto the KA flour.
Made some delicious sandwich loafs, tight crumb on the cut one.
Loaf next to it had more oven spring and darker color.
Literally same bulk rise, etc. and baked side by side, could be my foil tenting for steam.
Wife wanted a soft sandwich loaf so I added olive oil @ 2%.
Flour 100% (50 / 50 bread and ap)
70% hydration
30% starter
2% salt
2% evo
I tried out this high starter rate trying to speed things up and or get more rise.
Seems like last time I used 2/3 ap flour instead of half but now I'm changing that brand next so here I go again. Lol
Edit: Made some soup just to eat with the bread and killed 2/3 of one loaf. Lol