Thoughts on Flour

Flours that I have used:

Hecker's Unbleached All Purpose Flour

Hecker's Whole Wheat Flour

Gold Medal Whole Wheat Flour

Arrowhead Mills Organic Unbleached All Purpose Flour

Arrowhead Mills Organic Rye Flour

Whole Foods Market 365 Unbleached All Purpose Flour

Whole Foods Market 365 Whole Wheat Flour

King Arthur Unbleached All Purpose Flour

King Arthur Unbleached Bread Flour

King Arthur Organic Unbleached Bread Flour

Bob's Red Mill Organic Unbleached Bread Flour

Bob's Red Mill Semonlina Flour

Indian Head White Cornmeal

I use the following flours interchangably. 

Hecker's Unbleached All Purpose Flour

Arrowhead Mills Organic Unbleached All Purpose Flour

Whole Foods Market 365 Unbleached All Purpose Flour

It depends on where I am in the city, and what's on sale.  I've gotten good results with all three of them.  I prefer using mostly all-purpose flours because find breads made with 100% bread flour too chewy for my taste.  If I do use bread flour, I will only use between 10% to 50% for the total flour weight of the recipe.

I really like Arrowhead Mills Organic Rye Flour in small portions for most of my breads, and to make sourdough starters...

As for whole wheat, I prefer Hecker's Whole Wheat flour.  It's cheap and readily available in NYC...

I have been tempted to order special flours by internet/mail, but I can't seem to justify the extra expense...  It's just not worth it for me to spend the extra money on shipping, and besides isn't it more environmentally sound to go local?