more questions about flours
I'm a new member, writing from a small town in coastal Maine. Not much within a two hour drive by way of specialty stores, so we make do with what we have. Most of my flour comes from a co-op that orders monthly; quite a bit available that way, though. My question; I've been using organic flours produced by Champlain Valley Millers (I think that's the right name; it just says CVM in the co-op catalog); I've got their whole wheat bread flour and unbleached white with the germ. Both types seem to perform perfectly well, but as I'm running out of both, I'm wondering if I should be experimenting further afield. The co-op carries KA organic bread flours of various types, including something called Artisan. Does anyone have any experience with this flour or the one they call classic? If so, are they worth it? The price isn't substantially different from the ones I've been using.
Thank you for your thoughts,