Our whole wheat flour from the grocery store is pretty coarse. Will that hurt in making sour dough starter and the no knead bread? I read somewhere about a “fine” whole wheat flour but only saw it in 50# bags. What about the quality of the bread flour. Does that make a difference? Still trying to get our first starter to grow! Purchased all the things we need to make bread from the website and it just arrived.
Since I am living in India, I would recommend you to try Sharbati Wheat Flour which is among the best quality of wheat. The flour has different texture as well as sweeter in taste. There are many flour manufacturers in India, but I use Samrat Sharbati wheat Flour to bake bread.