I've just bought a big bag of Demeter's unbleached wheat flour, a friend got it for me at the wholesalers where it was called white organic flour. It is a cream coloured flour and has a slightly different feel to the usual white unbleached that I use.
Question, has anybody out there used it? If so what's your experience? I made a batch using my usual all purpose sourdough recipe that runs at 67-70 % hydration and had to add water to about 80% hydration to get it to a good dough. I baked it in pans. It made a fantastic bread both taste and looks. (sorry no pix I haven't mastered that yet).
Keep on baking.