I am using the gas oven for the sourdough.

My problem, in dubai we get only 3 types of flour.
1. Chapathi
2. Flour no. 2 used for arabic and indian breads
3. maida for western breads.

In canada we had bread flour, pastry flour, cake flour, all purpose flour etc.
+ we used fresh yeast in canada but here we use dry yeast.

In the recipe in dubai i have to half the volume of the canadian yeast formula and add 4 times the water and then deduct it from the originl water required + i have to deduct another 200 ml because the Maida flour here gets very wet .

+ using the gas oven at home, i am not getting the c olor i used to in canada.

For starter, i used flour no.2 but it is giving the breads some holes .
which means i have to make another starter with MAIDA.

Please advise