Hi Kate, I would love to be a tester! I've been nursing along a nice starter fed with rye flour and using it with flours from a local mill (I included a link to it if it works) which is awesome because the grains are grown in my region in the Skagit Valley.
https://cairnspring.com/pages/our-story
The loaves I've made with their flour (sourdough and non-sourdough) always taste delicious but I have trouble with them coming out like a brick. I get little to no oven spring and I REALLY want to know what I'm doing wrong! I went to culinary school but it was on an injured worker program and they wouldn't let me focus on the advanced baking (I had to take the management track). I worked at a gluten free bakery after I graduated, which was a whole new learning curve and they made sourdough as well, although I only made it a few times before I had to quit for health reasons.
My husband is building me a mobile kitchen (like a commercial kitchen) on a flatbed trailer we have, so I have a separate space to make my goat milk soap, cheese, and sourdough bread. I will have a propane range in it, but for now I have an electric oven. I like to make my bread in a cast iron dutch oven but I've also made it using a pizza stone with steam generated by pouring water over lava rocks. Anyway, I didn't just want to yell 'pick me pick me', ha ha!