King Arthur Sir Galahad
I've never baked with anything other than KA flours: APF, Unbleached BF, White Whole Wheat and 100% Whole Wheat. I've noticed KA Sir Galahad Flour is mentioned a lot in this forum. What type of advantage does this style of flour have over the typical ones listed above which are sold in the grocery store? Is it used for all types of breads in place of Unbleached Bread Flour?
Also, any idea where I can pick up 50# bags of flour in the Boston, MA area?