I made my first sourdough bread at the end of 2009. The beginner's guide took me through getting started. I've been baking most weekends since, and in the past month have started to feel really satisfied with the results, both in terms of the quality of the bread, and the consistency of my success. Thanks to all for creating this resource. It has made sourdough more accesible to me.
One misconception I had when I first began baking bread was that I needed all sorts of fancy equipment in order to produce really great bread. This site cleared that up for me. I've spent no more than 20$ on my equipment (15$ dough scraper for easy cleanup and a 5$ second hand pizza stone). However, now that I am feeling comfortable with the basics I am more inclined to experiment with different ingredients and types of flours. Currently I use Woolworths brand plain white flour (50%) and Woolworths brand plain wholemeal flour (50%) for my bread. First question: Will there be noticeable changes in the resulting bread if I start using stone ground flours? Second question: I'm in Melbourne Australia. Where can I buy good flour?