Morning Granny, I have tried various flours, but I do think the store-bought “better for bread” flour works best for most standard loaves because of the gluten content.
I also make a sour rye bread that is heavenly. It uses sour cream as part of the liquid and of course, caraway seeds. Makes me want a toasted slice with my a.m. coffee.
I have had good luck with the cheaper flour, the worst that I made was with Pillsbury flour.
But I also usually add either ww or cornmeal so I am changing it.
Your sour rye bread sounds very good.
I started using the cheap flour, when we were getting it in Mexico and then I just switched to the stores brand, usually from Safeway.
The difference in our locations and the dryness, might have something to do with it.
The main thing is to stick with what works for you, some of my changes were disasters..