Any tips for using the breadmaker for sourdough or for Rewana Parāoa? I have an ongoing sourdough starter and am starting one for Rewana Parāoa. I know the sourdough should go into a very hot oven, but am wanting to keep the grid usage to a minimum. Depending on which recipe I read, the Rewana Parāoa can go into a cold oven so should be ideal for the breadmaker. Related topic - unfortunately the local supermarket is not large enough to stock organic flours, can anyone recommend a reliable online shop that will send nationwide to rural delivery addresses?