TAM 105 Flour (certified organic)

Next morning 8:42am I created a "test rise" jar w TAM 105. I fed it 1:1:1. In 12 hours it more than doubled. By the next morning it had fallen but it had risen to 3-3 1/2 times during the night. Made Crumpets w twice fed discard-delicious.

I have made bread with a mixture of TAM and Marquis 3 times. It is very strange. I have been making whole wheat bread for decades, so I am used to non-white flour. I have been buying heritage/landrace flours from you, a year? I'm not sure. I make and eat a lot of bread. I have never had any trouble with your flours.
Then, since your selection was so limited, I decided to buy TAM which is a modern wheat. It acts so strange.
I measure everything except the flour. I add flour til I get the dough I am looking for. Using TAM resulted in an oddly dry, small lump of dough. The first time I added more liquid and got a sticky mess. So I added flour carefully, baked it and found I had a small, dry loaf. The second time much the same thing happened. So this last time, when I looked at the dry dough, still not understanding how I always get too much flour in, I decided to add more fat. Well, after kneading in 2 spoonfuls of fat, and adding milk twice, I again had a sticky mess. I tried adding more fat and the strangest thing happened. The sticky mess turned into a decent ball of dough. It was oily but made a decent loaf.
Another odd thing is that the dough sticks to the cloth during the first rise. Never had that happen before.
I plan to add a bunch more fat next tiime I make bread. And never buy TAM again. What in the world is going on? Did the researchers who came up with this make a low-fat wheat?

This flour is finely ground which is perfect for bread. I made whole wheat bread and it rose beautifully and turned out so nicely. Delicious with excellent body.

Full disclosure: I’m comparing Tam 105 to Rouge de Bordeaux, my all-time favorite flour. There's nothing wrong with Tam—it's far better than supermarket flours—but I find the RdB so much tastier that I'm not likely to order Tam 105 again despite the stiff price difference.

So far, I’ve used this flour to make yeast bread, cakes, batter breads, and to coat haddock to fry. Everything tastes especially delicious! The company is a delight to deal with, though I’m on the other side of the country. For the climate’s sake, I’m looking for someone locally who offers a similar product. But I’m very happy with this one!