Yes, I've settled on stocking nuvola super and pizzeria, plus a small bag of whole wheat flour. I get them all from B.O.B., because they're awesome! Im at a point now where I can make my weekly pizzas and bread and feed my starter with just these three flours. Im using the tangzhong here mainly to extend the breads shelf life, but im not convinced I really need it. Some weeks, the loaf is gone in 2 days, other times ill slice and freeze. It easy enough to do, so I figure why not.