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Well, I have tried out the very interesting suggestion of giving a smoky flavour to sourdough. I used Oak Smoked Water and added some to the water quantity of my recipe. It was pretty dilute so I had a brain wave: I used Grano Arso flour (https://www.bakerybits.co.uk/molino-bongermino-stoneground-burnt-wheat-flour). My recipe uses 500g of flour so I made up a mixture of Grano Arso, Strong White Bread Flour and an 8-grain flour - roughly one third of each. I am using Jasper starter which is, by a very long chalk, the BEST starter ever. I've just tasted the loaf and I have to say it is the most wonderful, flavoursome, dark brown loaf I have ever tasted. It has a beautiful, rich, brown colour (thanks to the Grano Arso) and a great texture. I'm not sure the Oak Smoked Water added much to the mixture and it might well have been swamped by the glorious, burnt, flavour of the Grano Arso but I don't care! I am the cat that got the cream! I am going to make the next loaf with Strong White flour only + Oak Smoked Water to see if the smoky flavour is still there in the cooked loaf.