00 is good for za crust... there is no doubt to that, but...
Aging a sourdough in the fridge overnight will yield even better crusts. High protein (bread) flour with some food added for the wee beasties. Those things do a lot of work. Flavor depth, gluten development, etc. They are like little flavor and texture bombers.
Not knocking 00. It is a quick crust game changer. I just personally like the low and slow method and results.
Think of 00 as a tool. Try the local sourdough too.
Here is how to catch the little buggers in your environment.
https://www.youtube.com/watch?v=F2BZB7Nf_P8
I have been trying to make sourdough starter for over a month...and having problems...it really will not “double”, altho the whole wheat one seems to be getting there (I resorted to making 2 different batches)
Thanks for all the info! I will check it out. I make my dough in a bread machine. I leave it in there for 24-48 hours & I think that helps it develop a very yeasty flavor which is delicious.