Flour

Start with what you bake. Pizza, bread, pastry and pasta each have their own page, and each style page narrows it down further.

Then check two numbers. The flour type (00, 0, 1, 2, whole wheat) tells you how refined the flour is. The W value tells you how strong it is: higher W flours take more water and longer fermentation. A 00 can be soft enough for cake or strong enough for panettone, so look at both.

Last, pick a size: 1 kg bags to try a flour, larger bags up to 25 kg once you have found your favorite.