Bread Flour recommendations for Sourdough

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

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:-)

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

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.

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!

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.