Bread Flour recommendations for Sourdough

I have been making SD for over 3 years now but I use a traditional oven baked recipe.
I use 1/3 brown flour to 2/3 white, I have tried lots of flours but always go back to Essential Waitrose or Lidl white flour.
The browns I use Dove farm or Cotswold Crunch.

I get my flour from Mungoswells Mills in the Borders. I order several bags at a time and keep what I'm not using in the freezer (on a miller's advice).

I also buy bere meal from Orkney (very low in gluten, though; I usually put it in pastry) and peasemeal, which is great for thickening things as you can add it to hot liquid and it doesn't go lumpy.

I'm afraid I haven't got any more exotic than those!

Italian Durum Semolina 'Rimacinata' flour makes a lovely yellowy sourdough. Rimacinata meand it's been twice milled - so very fine. Apparently it's sometimes marketed as “extra fancy”. but the ones I've bought don't say that.

If you like the older grains though this is nothing like them.

Tonight at 6.30, BBC1, Rick Stein is visiting a Suffolk bakery which makes artisan sourdough. Might be of interest.

Germanshepherdsmum

Tonight at 6.30, BBC1, Rick Stein is visiting a Suffolk bakery which makes artisan sourdough. Might be of interest.

Thank you, I'll put that on:-)

It’s bbc2 here in Northern Ireland, thank you for mentioning it