Baking bread

[Major Nikon]

4. I use A/P flour

Bread flour is better for traditional pan loaf breads or bread machines. King Arthur flour has a high protein content, so it's close to bread flour anyway. Some southern flours like White Lily might not work as well since they have a lower protein content.

The only commercial yeast I've been able to find lately is active dry yeast which is fine if you know how to use it. Instant or rapid rise yeast is easier to use as you don't have to hydrate it prior to use provided your recipe is at least a 70% hydration level, which this one is.

Sourdough is great and produces better tasting results, but it takes quite a bit of flour to get it going and more to feed it each day. As flour is harder to come by, I'm just using commercial yeast. Each yeast packet is 7g, so I can get almost 2 batches and 4 loaves out of each package. I can stretch it even farther with a pre-ferment recipe as less yeast is required.