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In this video, we put 3 types of flour to the test: strong flour, bread flour, and supermarket flour. With each one, we tried 3 different hydrations: 65%, 75%, and 85% to see how every flour reacts to water. 💧 We let them rest for 1 hour, then compared the results: texture, elasticity, and dough structure. Do you have a favorite? 👀 Tell us which one surprised you the most or which flour you use for your breads. 🍞 📝 Learn how to make sourdough bread with Gluten Morgen using the link in our bi
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