Since Trader Joe's stopped carrying King Arthur Flour, and I rarely shop elsewhere, I have started my first bag of their store label flour.  I haven't tasted the final product yet and it is only a fraction of the flour used, so I wondered if anyone else has an opinion about this flour.

What I have noticed is that it is much grainier than the KAF.  It seems almost gritty, where the KAF is silky.  I don't know how it will effect the texture of the bread.  One set rising now is sourdough and the other are 8 grain pan loaves (Thanks Sylvia!).

I really liked the KAF white WW, I'll have to see about this.

Marni