Which flour do you recommend?
I have access to King Arthur flour in bulk (50lb bags), but I'm not very familiar with the three types available. I use KA all purpose for almost all my white flour baking, adding in other grains as I wish. The three I can purchase are called Sir Galahad, KA Special (which is high protein with 2.4 ash content) and Lancelot.
I bake lots of bread (usually 4-8 loaves a week), pizza, cookies, scones, quick breads, waffles etc. Pretty much everything baked that my family eats. Which ones, if any would be best? Would any be superior to the all purpose for baking bread? I haven't noticed much difference in flours when I've tried ohter types. Maybe my senses aren't as refined as others (or maybe it's just my baking :) ).
Anyway, I appreciate any knowledge shared.