Who made you king of the flours?
So, I live in Hungary, but my family lives in the U.S., and wonderfully, in five days I'll be visiting (I'm going to bake them so much bread!). It'll be neat, too, as a good number of ingredients in some interesting recipes aren't easily available here.
Including King Arthur flours. I always see TFL-ers mentioning it, and I've seen (and disobeyed) recipes specifically calling for KA... I'm just wondering - why? I definitely want to give it a go, but can anybody tell me why it's the most preferred one?