OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=10]this thread[/url] and [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=246]this thread[/url] about getting good flour. I've a Msian friend who also bakes and insists on getting UK flours (Tesco or Waitrose which was available here for a while) and says that local flours just didn't work with his recipes. I'm thinking I'm missing a Very Important Picture here. I guess I haven't paused to sniff my breads closely enough, or I just wasn't born with The Nose. Each time I bake a loaf, I use different flours - all organic as the local flours are most likely to be bleached and even bromated - because I'm lucky to be able to even find organic shops stocking the flours I want. Also, with so many recipes, I haven't repeated one particular bread more than 2 times. And if anything should fail, I blame it on Timing.
So, tell me, why do you love your Brand X flour so much? Is it for the Flavour, or some extra Magic in the Crumb? We have a blogger in our midst who hasn't joined the forum yet, [url=http://slowdough.sourdough.net.au/]Slowdough[/url], an artisan baker, who has recently observed that a non-organic flour seems to be working very well with sourdough breads, showing "significant increases in aroma, flavour, crust quality,and particularly the crumb moisture level". Wow!