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I've used Cairnspring Mills, which I'm plowing through right now. I use Sequoia for my 11-12% flour and Trailblazer for T85. Both are fantastic. If I had to live with only one "white" flour, it would probably be Trailblazer. But I'm interested in trying the Carolina Ground T85 for comparison. Shipping is a bit cheaper for Carolina Ground since it is regional.

I have another book I overlooked: The Bread Builders: Hearth Loaves and Masonry Ovens by Alan Scott and Daniel Wing. Alan Scott was Laurel Robertson's friend and mentor to Jennifer Lapidus (Southern Ground). Desem bread is featured, and technical discussions rival those by Suas in Advanced Bread and Pastry (whose commercial orientation skips Desem). Of these, I want to work through every recipe I can from Southern Ground. Shown is North Carolina Sourdough, to try the '85' flour from her mill. Technically this was a pitch that turned into a passed ball, for so many reasons, but it tastes so good that we want to make it again right away, to see if we can figure it out. My new aspiration is to figure out Richard Bertinet's slap and fold technique for kneading bread. I need more gluten structure with less effort. It's harder than it looks, which is evident in the videos where someone else picks up the same dough, and can't skit across it like a waterbug.

Very true- whereas in Australia, being an immigration nation, most people cook all sorts of cuisine in their weekly routine... and no one gets too precious about anything food related, which is great.