Can you get open crumb using high protein flour? | Foodgeek Baking

Video Sponsored by Ridge Wallet. Check them out here: https://ridge.com/foodgeek Use Code “FOODGEEK” for 10% off your order. Experimenting with open crumb in very high protein flour. The last experiment showed a relatively tight crumb using this high extraction flour, but now I am upping the hydration. Will that help to get an open crumb? Buy Foodgeek Merch: https://fdgk.net/buy-merch Patreon: https://fdgk.net/patreon Buy the t-shirt: https://fdgk.net/buy-the-consequences-tshirt Foodgeek Master recipe: https://fdgk.net/artisan-sourdough-bread-video The formulas: 80% hydration: https://fdgk.net/open-crumb-high-protein-80-pct-formula 85% hydration: https://fdgk.net/open-crumb-high-protein-85-pct-formula 90% hydration: https://fdgk.net/open-crumb-high-protein-90-pct-formula 95% hydration: https://fdgk.net/open-crumb-high-protein-95-pct-formula Adlinks! In this video: