Hello.
I'm a purist. Flour, water, salt. I stone-mill a variety of local organic wheat berries with a hand crank fresh for each sourdough bread at the time of autolyse. The water is 0 TDS water. Himalayan salt. So...I can testify. It's possible. I've only been baking since Nov 2021. I get a high rise and an open crumb about half the time now...it's still a mystery at the end of the day but I'm cracking that code. Even when a loaf doesn't reach it's greatest potential in aesthetics, the flavor, texture, and nutrition is always guaranteed.
