hi - has anyone compared bobs red mill flour against king arthur flour?
http://www.bobsredmill.com/unbleached-white-flour.html versus http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb ?
i typically use the bobs red mill flour but noticed that after my no knead bread is baked, it has a funny taste....nothing like store bought bread. Baked probably twenty loaves and they taste poorly (basic no knead bread, following instructions to the "T").
I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.
I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.
In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.
So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?