Organic Flour? Maybe Not…

So here’s what happened. In my endless and wasted hours of research on making sourdough starter (yes, I’m still mad! 😖) I saw one comment saying that the starter might not work as well with organic whole wheat flour. So I bought a bag of regular whole wheat flour and it started going well for a few days and then failed, just like all my other sourdough fiascos. (…still mad…) But that comment made me wonder… would plain whole wheat flour work better in my no knead bread? I think it did.

My whole wheat Dutch oven bread was always delicious but never as tall and airy as the plain white bread flour version. I already had the non-organic whole wheat flour so I decided to try it. Look at the result! ⤴ It was almost double the height of my usual loaves. And look at that crackly, crispy, crust! Maybe it’s a flook, I thought… a mere coincidence. I finished the loaf and made another one with the non-organic flour. Same thing. Beautifully big and lofty. And shouldn’t your bread reflect your goals in life? Big and lofty? 👍

It’s my belief that non-organic whole wheat flour makes a better loaf of no knead bread and that’s why I’m sharing it here. I use a lot of organic products when possible, but if the lettuce is wilted and sad and looks like it’s trying to talk, saying “I know. I wouldn’t buy me either,” then I buy non-organic. It’s the same with this bread. I wouldn’t buy my old whole wheat bread at the bakery, so I am switching to non-organic flour. If my old loaf could talk, it would say, “I’ll miss you, Jenny, but I’m not here to judge. I know in my heart that relationships don’t always last. I wish you and that non-organic whole wheat whore the best.” 😲