Tipo 00 grano tenero .... success!
Having used mostly high protein flour in my first few months of baking sourdough, I recently tried out a tipo '00' "grano tenero" flour with a much lower protein content. I have to say I'm very pleasantly surprised. Not only does it give me a lovely crumb but the flavour is quite lovely.
What are your experiences using the "softer" flours in bread making?