Tastiest flours

I have tried KA flour, I've ordered artisan flour from Keith Giusto bakery supplies (what Tartine in SF uses) and I've also ordered Natural White from Wheat Montana Farms. They all work well, but I get the best results with the Wheat Montana Flour. I make artisan style bread and often combine the white with whole grains.  I feel that the flavor and texture of the breads made with WM is superior. 

I have not tried them yet, but there are a number of cool grain flours listed in the Tartine No. 3 book.  I am sure they would be good for whatever kind of bread you're making.

Bob's seems to have most of them as well. I found these on Amazon:

Spelt Flour
Kamut Flour
Corn Flour
Brown Rice Flour
Millet Flour
Quinoa Flour
Dark Rye Flour
Oat Flour
10 Grain Flour
Amaranth Flour
Pumpernickel Rye Meal
Flaxseed Meal

I found a store on Amazon called Vitacost that sells just one package of Bob's Red Mill products, just in case you don't want a case.

I just made a multi grain bread with a soaker of seeds and things with 10% flaxseed meal.  It was tasty and had an interesting color.

I am waiting for my starter.  I will have to try out the basic recipe to know if I like the bread, but if you do like Tartine bread, it has a ton of varieties of the country loaf.  I am also interested in the baguette that has a bit of corn flour in it.  He describes it as smelling like popcorn when it comes out of the oven.  

I got the E-book to justify the price.

I also found that my local whole foods has bulk flours:

Spelt
Whole Wheat
Amaranth (whole grain, not a flour)
Corn Flour 
and Brown Rice Flour

the other Robertson works, and sell better too, since it is all about Whole Grains. For me, breads with whole grains just taste better, are more healthy and have better GI for us diabetics than white breads do.  The variety of flavors, sour and texture is just exponential compared to white flour breads.  Chad will have to do a whole grain bread book #4 (2 equal his 2 white ones) that concentrates on all the many and various add ins for scalds, whole grains, sprouts, nuts, seeds, cheeses, herbs and fruits that can go into the crumb and onto the crust:-)

Besides KAF I also like Wheat Montana's Prairie Gold.  I keep one whole wheat starter fed with it and the other with KA unbleached AP.

If you want a treat and don't mind more for shipping than the flour itself, you might like to try stoneground flour from Callington Mill In Oatlands, Tasmania Australia. They have a wonderful bread flour and spelt flour as well as whole wheat and whole spelt flours. 

Yes Mark, that's the place. Great flour.