Type 110 flour
I noticed that not many people here seem to use Type 110 flour, so I wanted to recommend it. I bought some Central Milling Organic type 110 and it is really fantastic. It produced some of my best loaves yet. I had been using Type 85 for my high-extraction flour but the Type 110 seems better to me (closer to whole wheat, but not heavy.)
I just noticed that they also carry Type 110 durum - has anyone tried this? I have no experience with durum flour. Any advice welcome.