The difference between bread flour and all-purpose showed up after 3 days on my counter
I baked two loaves of sourdough last Monday, one with bread flour and one with all-purpose, and by Thursday the bread flour loaf was still soft while the all-purpose one was crumbling like stale crackers. My kitchen stays around 70 degrees and I stored them both in the same paper bags, so the only variable was the flour. Has anyone else noticed how fast their all-purpose bread goes dry compared to bread flour?