In another thread, Mike (last name?) opined that KA flours were a triumph of marketing, and not necessarily the best flours for the money.
I've been spending the extra money to get KA whenever I possibly can, convinced that this is going to give me better bread. And yet ... when I look back on the times that I've had to use other flour, like Stone-Buhr, I don't remember noticing any great difference in outcome. I do notice a difference between regular WW and KA white WW, and buy the latter when I can.