I think you mis-understood me, pepper. My reference to 'artisanal bread' did not mean a specific flour. I used AP flour, i was meaning some poolish types or no-knead cast iron, free form types.
yeah, I've still got white rice flour, brown rice flour (both of which I really like), potato starch and flour (they are sort of interchangeable), rye, whole wheat, I used to get white whole wheat - my preferred flour for breads and pie pastry.
yeah, I've still got white rice flour, brown rice flour (both of which I really like), potato starch and flour (they are sort of interchangeable), rye, whole wheat, I used to get white whole wheat - my preferred flour for breads and pie pastry.