I am going to disagree here. We buy excellent flour for bread from our organic supermarket; there are some very good ones around. You have to understand how flour is categorised and you won't find all of it in the average supermarket, the bio shop is what you need. Type 150 is wholemeal, Type 110 (85% of grain) similar to wheatmeal. Type 80 is high gluten flour and Type 55 all purpose flour. Type 45 is patisserie flour. I have seen self-raising in supermarkets and you will also find various raising agents (levure chimique, levure boulangère) in their baking section. You can also buy spelt flour, chickpea flour, rice flour etc. We now make our bread with spelt flour (épeautre). We get lovely crème crue in Normandy, I find the best for whipping is the stuff in the cartons with checked packaging, but I do think it has a back-taste. Hope this helps.