King Arthur All-Purpose Flour Bafflement
I hope someone has an answer for this, because I'm baffled.
I've used KA all-purpose flour a lot, both with bread flour and alone. I haven't kept notes or done any experiments, but I've never noticed what I noticed in today's baking. I chose it instead of the Guisto bread flour I've been using because I was doing a number of things that I thought would benefit from a slightly softer flour. Fougasse, bread sticks, epi.