King Arthur flour -- worth the extra $$$?
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.
I have also been economizing by buying Harvest King whenever I see it. Again, this seems to work well.
Mike suggested that the Safeway brand organic bread flour was also worth a look.
We get a limited range of flours out here in Hawai'i, probably nothing like the many kinds you could get on the US mainland. There may well be local brands on the mainland that are just as good as KA.
What do y'all think? Is KA worth paying extra?