> I consider myself a decent amateur baker and I've never noticed a huge difference in bread flours. If you make sourdough, have a crack at using standard supe

> I consider myself a decent amateur baker and I've never noticed a huge difference in bread flours. If you make sourdough, have a crack at using standard supermarket flour and then try adding some organic stone ground or other expensive flour with special snob factor. I am far from expert but notice a big difference. (I’d say to try 100% organic stoneground but getting a good rise can be quite hard).