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<a href="https://stream.jeremycherfas.net/2019/a-experiment-using-softer-flour-rather-than-manitoba-in-my" data-gallery="A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though." data-original-img="https://stream.jeremycherfas.net/file/c06ca0ca72923ce81ae42beb2818a2a6/e6a57e1055ad91eb55b726d5f94219c7" data-title="A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though." data-footer=""><img loading="lazy" src="https://jeremycherfas.micro.blog/uploads/2026/f36dd7b09f.jpg" class="u-photo" alt="A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though."></a>
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