True Purposes of KA Flour?
I've noticed that many users call for KA All Purpose flour, and I just read on a post that the reason for this is it has a comparable protein level to artisan bread flour.
However, KA Bread flour has 14 or so percent protein, making it more akin to high gluten flour. What is the best purpose for KA Bread Flour? Bagels and pizza, and stuff where you want a high gluten flour? Why the deceptive labeling?