Various links, "bookmarks."

Bannetons:

Oval banneton, 10x6x4, with liner:

https://amazon.com/inch-Premium-Banneton-Basket-Liner/dp/B06XJ698WV?tag=froglallabout-20

Oval banneton, 11", with liner:

https://amazon.com/Agile-shop-Banneton-Brotform-Proofing-Handmade/dp/B01HXTLDH4?tag=froglallabout-20

Round banneton, 11.8", with liner:

https://amazon.com/Agile-Shop-Banneton-Brotform-Proofing-Handmade/dp/B01FXA5K3S?tag=froglallabout-20

Round banneton, 12", Brick Oven Baker:

https://amazon.com/BrickOvenBaker-12-inch-Banneton-Proofing-Basket/dp/B01B9UEP3W?tag=froglallabout-20

Oval, high, 10", Brick Oven Baker:

https://amazon.com/BrickOvenBaker-10-inch-Banneton-Proofing-Basket/dp/B01B9UELCM?tag=froglallabout-20

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80+ types of flour at General Mills:

https://www.generalmillscf.com/products/category/flour

Of note to bread and pizza bakers:

"King Wheat", unbleached, unbromated, enriched, malted, 11.1% protein, .56% ash, 25 lbs, code 54495. Appears to be discontinued, and is only available in bleached format.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/king-wheat-enriched-malted-25lb
"Imperial", unbleached, unbromated, enriched, malted, 11.3% protein, .52% ash, 50 lbs, code 54431.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/imperial-bakers
"Harvest King", unbleached, unbromated, enriched, malted, 12.0% protein, .52% ash, 50 lbs, prod code 53722.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/harvest-king-enriched-unbleached-50lb
"Rex Royal", unbleached, unbromated, enriched, malted, 12.6% protein, .50% ash, 50 lbs, prod code 57151.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/rex-royal-enriched-malted-50lb
"Full Strength", unbleached, unbromated, enriched, malted, 12.6% protein, .56% ash, 50 lbs, prod code 53395.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-unbromated-enriched-malted-50lb
"Remarkable", unbleached, unbromated, enriched, malted, 13.6% protein, .56% ash, 50 lbs, prod code 57162.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/remarkable-enriched-malted-50lb
"All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 50 lbs, prod code 50143.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-50lb
"All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 25 lbs, prod code 50322.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-25lb
"Gold Medal Neopolitan Pizza Flour", not enriched, not malted, 12.0% protein, .51% ash, 50 lbs, code 50237.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/gold-medal-neapolitan-50lb
"Gold Medal DI PRIM'ORDINE FARINA Premium Professional Pizzeria Flour", not enriched, not malted, 12% protein, 27.55 lb, code 16326.
https://www.generalmillscf.com/products/category/flour/premium-pizzeria-flour-27-5-lb
Stone Ground White Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58034.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-white-whole-wheat-fine-ground-untreated-50lb
Stone Ground Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58072.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-whole-wheat-fine-ground-untreated-50lb
Wheat-a-Laxa™ Whole Wheat Flour, Coarse Ground, Untreated, 50 lb, code 53211.
https://www.generalmillscf.com/products/category/flour/whole-wheat/wheat-a-laxa-whole-wheat-coarse-ground-untreated-50lb
Extra Fancy Durum, enriched, 50 lb., code 57602.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/extra-fancy-durum-patent-flour-enriched-50lb
Extra Fancy Durum, untreated, 50 lb., code 53324.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/sperry-extra-fancy-untreated

See right side for form to locate a distributor based on zip code.

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To get more tang, and lactic vs acetic:

https://weightloss-slim.fit/node/62064/want-more-sour%3C/a%3E%3C/p%3E%3Cp%3E%3Ca href="https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/">https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/

https://truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/

https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1

addendum, other references:

King Arthur professional flour, mostly 50 lb bags: https://www.kingarthurflour.com/pro/products

Explanation of various types of rye flour, and dark vs whole: https://www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour

Volume to weight conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart

Caputo (mill in Naples, Italy): http://www.mulinocaputo.it/en/flour link broken.
https://www.mulinocaputo.it/art-of-baking/?lang=en
https://www.mulinocaputo.it/linea-cucina/?lang=en

Moul Bie: https://www.grandsmoulinsdeparis.com/produits/farines.html

US distributor of Caputo/All Trumps / mail order/ repacks: https://brickovenbaker.com/collections/all/flour
Brick Oven Baker's explanation of Caputo Flours: www.brickovenbaker.com/pages/information-about-caputo-flours  Out of business.

Central Milling (Utah): www.centralmilling.com/store

Keith Giusto Bakery Supply, KGBS, Petaluma CA, part of Central Milling: https://kgbakerysupply.com/bakery-supply-products

Explanation of W, PL, ash%, extraction, Italian/French/German/US specification systems: www.theartisan.net/Flours_One.htm

Bakerpedia, baking encyclopedia: https://bakerpedia.com/
Ingredients, Processes, Terms, Resources/recipes.

Bread Bakers' Guild of America, formatting formulas: https://www.bbga.org/files/2009FormulaFormattingSINGLES.pdf
https://www.bbga.org/

Comparison of KitchenAid Mixers: https://mixitbakeit.com/compare-kitchen-aid-stand-mixers/

Hemp hearts vs hemp seeds. https://www.besthealthmag.ca/article/hemp-hearts-vs-hemp-seeds/

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KitchenAid manuals, dough/flour limits:
https://www.manualslib.com/manual/372167/Kitchenaid-Ksm150ps-Artisan-Series-Mixer.html?page=21#manual

"NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer"

For a "bowl lift" model, example:
https://www.manualslib.com/manual/806754/Kitchenaid-Bowl-Lift-Mixer.html?page=10#manual

It says: "NEVER use recipes calling for more than 1.68 kg (12 cups) all-purpose flour or 840 g (6 cups) whole wheat flour when making dough with a 4.8 L (5-qrt) Stand Mixer."

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Panman's How to clean and season cast iron: http://panman.com/how-to-clean-season-cast-iron/

Guide to GF binders: https://www.culturesforhealth.com/learn/gf-sourdough/guide-binders-gluten-free-sourdough-baking/

How butter, sugar, eggs hydrate flour: https://weightloss-slim.fit/comment/481125#comment-481125%3C/a%3E%3C/p%3E%3Cp%3EImportance of shaping to build surface tension: https://weightloss-slim.fit/comment/489849#comment-489849%3C/a%3E%3C/p%3E%3Cp%3EStarter to Levain to dough, flow chart: https://weightloss-slim.fit/node/68585/methods-and-rationale-sourdough-starter-maintenance-and-elaboration%3C/a%3E%3C/p%3E%3Cp%3ESoaker ingredient hydration percents:
https://weightloss-slim.fit/node/61245/soaker-ingredient-hydration-percents-some-data%3C/a%3E%3C/p%3E%3Cp%3EFreezing pizza dough:
https://weightloss-slim.fit/node/68686/freezing-pizza-dough%3C/a%3E%3C/p%3E%3Cp%3EDebra Wink, pesky thiol compounds:
https://weightloss-slim.fit/comment/121566#comment-121566%3C/a%3E%3C/p%3E%3Cp%3ESummary of what TFL is:
https://weightloss-slim.fit/node/69078/research-questions#comment-494753%3C/a%3E%3C/p%3E%3Cp%3E--------------------------------%3C/p%3E%3Cp%3E%3Cstrong%3EAustralian flour and malt. Web site specifically for Australian bakers:

https://www.sourdoughbreadrecipe.com.au

Based on this web page, some Australian bread recipes do require diastatic malt: https://www.sourdoughbreadrecipe.com.au/methods/how-to-make-a-bread-dough/

The malt is in step 5 where the water is added.

These two pages talk about Diastatic malt powder:

An australian recipe that calls for a pinch of diastatic malt, and some stoneground (presumably whole grain) flour which adds some bran and its attendant enzymes. https://www.sourdoughbreadrecipe.com.au/recipes/sourdough-baguettes/

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Recipes:

Favorite tortilla: www.youtube.com/watch?v=Fy3VZcRJkl4 or www.paulaq.com - don't use all the water. Or www.paulaq.com/mexican-flour-tortillas_1.html

Detroit Pizza, J Kenzi Lopez-Alt: https://www.seriouseats.com/detroit-style-pizza-recipe

Cast iron Pan Pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

Cast iron Pan Pizza, Ragusea: https://www.youtube.com/watch?v=uYxB4QBlrx4
Also see Binging with Babish channel.

Make your own GF mix: http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/

Great G/F web site:
https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/

Swedish "Polar bread" on a griddle: http://www.thebreadkitchen.com/recipes/polar-bread/

Naan with yeast: http://www.madhurasrecipe.com/

Borodinsky: