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Sadly, store-bought all-purpose flour is all I have on had. I've been adding one tablespoon of gluten flour to one cup of ll-purpose flour for use in the bread machine; that makes a nice substitute for hard bread flour.

But I have the idea it's not the hardness of the flour that matters, but the fact that store-bought flour is mostly sterile.

@jbwharris @silverwizard @me