I don't cold mix. For my sandwich bread I usually use an 80/20 mix of bread flour to white wheat (King Arthur).
For the SD rounds I use just bread flour, though my starter is fed with AP (still King Arthur).
I do a 80/20 mix of bread flour and semolina for pizza dough at 66% hydration. Those batches are rarely very big, around 540g (4.5c) of flour.
For the SD rounds I use just bread flour, though my starter is fed with AP (still King Arthur).
I do a 80/20 mix of bread flour and semolina for pizza dough at 66% hydration. Those batches are rarely very big, around 540g (4.5c) of flour.