I've been baking wonderful sourdough bread for nearly a year now. The unbleached white bread flour (protein 11.8%) I've been using is from Marg and Maree's in Heidelberg, Victoria, Australia.
I thought I'd like to go organic, and found Kialla Unbleached Plain Flour (protein 12.5%). It nearly killed my robust starter, but it eventually came around and was ready to bake with. The starter wasn't as firm as my old starter and the dough for the bread I was making was way too wet by comparison with what I'd done before (same recipe).
I rang Marg and Maree's and they said that the Kialla flour I'm using can't be bread flour because there's no thiamine and folic acid added to the flour.
Now I'm really confused. The notes on the Kialla website distinguish what I'm using away from their cake flour. And I thought that a higher protein content would make for a thirstier flour.
I also thought that good, organic bread flour wouldn't need to have thiamine and folic acid added to it.
I want to buy 20kg lots and I don't know what to get now.
Any ideas anyone?