Introduction and question
First, let me say as a newbie to this site, I enjoy reading every post everyday. I do have a question regarding flour. I am currently using KA AP flour for my baguettes and getting fine result, hopefully will post pictures soon, I have come across Bay State Wingold Special at a local wholesaler and was wondering if any of you have had any experience with it. I understand it in Unbleached and Unbromated. Any advice would be welcomed.