Is the percentage of protein in the flour important for sourdough bread? Let's see together🧐

The video contains subtitles! Activities in your language. Thank you. Since the most frequent comments are about the flour I use, I decided to do an experiment, I bought 4 types of bread flour and baked 4 loaves with sourdough starter. I hope you find my video useful and choose the right flour for an aromatic and delicious bread. The recipe for all 4 breads was the same, I'll leave it below. 100 g / 3.52 oz - sourdough starter (active) 350ml/ 12.34 oz - of water (room temperature) 500g / 17.63oz - of flour 9 g / 0.31 oz - of salt Another thing that I discovered now, is that it is not the high protein that makes the bread rise beautifully, but the type of wheat used! Choose soft wheat flour for your bread! The video does not contain paid or free advertising! The flour was chosen by me personally, from the selection I had on the market shelf.For experimental purposes!