Hello, I did a search on the Giusto flours on TFL and came up with a little info, but am seeing others input as well. I am new to artisan bread but not to baking. I had been baking sourdoughs for awhile using KA Bread Flour, but I now have access to every Giusto Flour. I bought a bag of Keith's Best Unbleached and a bag of 00 Unbleached for pizzas. I have been baking all my breads with the Keith's Best now and made the best bagels I have ever done with it. With the 00 flour I have so far only made Maritozzi con la Panna. Have not had the time to have a pizza night yet :-)
My question is, being that I do have to get them in 25-50lb sacks, what flour would you use if you could pick any of them. The Unbleached Malted Bread Flour ? High Performer ? I would like to have multiple flours to change my crumb, but I wont be able to use 300lbs of flour fast enough. Just looking for some input from others than use Giustos or similar flours.