Having tried several flours when I began making sourdough, I found that Churchill flour gave me the best loaves. There is a high protein content which I believe is crucial. Then I discovered that it was 100% British which was an added bonus! I feel I am doing my it for British farmers. I love the fact that it is a traditional company that has been in existence for decades and family-run. As I make a lot of bread as a fundraiser for my local school ( I have a lot of regular customers in the village), I was delighted to receive a monthly discount code. Now whenever anyone asks me for tips on making sourdough I always start by telling them " not all flours are created equal!" And I point them towards Churchill specialist flours. I have also experimented with the seeded flours they do!