If you’re a complete beginner, organic strong white bread flour made from hard wheat is the best option. This flour will: – give you the easiest and strongest gluten development – will be easiest to knead and shape – will give the best rise in the oven
Non-organic flours are often bleached, which means they are chemically treated to whiten and age the flour. Organic flour tends to have a higher mineral content.
– gives a less flavorful loaf – still gave a good rise and structure to the bread – made my sourdough starter smell much more acidic and ‘chemically’ (rather like nail varnish) – sourdough starter seemed less active