USe organic flour. Source it properly.

Don't bother with 'brown' flour, because it is pig-food, put into food during war-time. Think hard-tack, Yuk.

Just get the high-gluten good quality white bread-flour, and in small batches. So maybe 5-10 pounds at a time. No point in storing sacks of flour, unless you plan to freeze flour in small batches. The bran and wheatgerm ten to go rancid.

Then, learn to bake.

Water, flour, salt, and a little sweetener to get the yeast going. That is all you need. All the other bits are decoration. (Cheese, poppy seeds, etc.)

Bake a bunch, and make it last a few days, because bread gets better when it sits for a day or two.

Also fininh the 'bake' with a pizza.

My grandmother came from a bakery.