Best flour for sourdough? Stoneground, roller milled, fine?...
I'm keen to hear what flours you bakers prefer to use for baking sourdough...
I am in the process of sourcing flour for my little sourdough market stall and will be making the switch from store bought bakers flour, to organic flour. I live in Northern NSW, Australia, and there are a few different options available to me.
I'm looking at the Wholegrain Milling Co's list of flours and they stock a large variety of organic, Australian flours. I'm trying to decide which white flour to purchase and was wondering if anyone would be able to offer some insight or knowledge of the following:
Unbleached White Bakers Flour
Unbleached White Bakers Flour Fine
Premium Bakers White Flour
My questions are:
- Health benefits aside, what are the advantages/disadvantages to using stone ground flour?
- Does stone ground flour change the texture or density of the bread?
- Is fine flour better for sourdough or not? (I have read differing views on this, curious as to what others think..)
Any suggestions/information would be greatly appreciated!