I have always been intrigued by the fact that many posts advocate using King Arthur flour. In Rose Levy Beranbaum's book some of her recipes actually say to use ONLY King Arthur flour. What is the difference in this brand than any other? We can't get King Arthur flour here in Canada. I use different brands of flour, depending on where I am shopping at the time I need flour, sometimes American (Red Mill) but mostly Canadian (because it's cheaper). I can't say I have found any great difference in the brands I have used.
Searching the web to find out more about flour, I came across this site
It is very informative about the difference between Amercan, Canadian and U.K. flours.
Canadian wheat is exported to both the U.K. and America and a much smaller quantity of American wheat is exported to Canada. I believe hard red winter wheat is produced in both U.S. and Canada and is the best for bread making. Is King Arthur flour made from U.S. or Canadian wheat?