I do wonder whether sterilizing the flour had any effect on the output. Doing a control with the same flour and modern yeast seems potentially worthwhile.
It sounded like he already had experience with that. He said that flour always turns out like a “puck”, where this was fluffly. So, not exactly science-grade analysis there, but certainly a strong indicator.
I do wonder whether sterilizing the flour had any effect on the output. Doing a control with the same flour and modern yeast seems potentially worthwhile.