I am a novice with a lot of questions, so please bear with me...I have been using King Arthur all-purpose flour and saw KA bread flour the other day.  What kind of changes would the bread flour make in my finished bread, if any?  What is the difference between the two flours?  Is Montana Sapphire a good brand?  Does the brand really matter? Also, what kind of comercially available flour do you prefer and why?