Bob's Red Mill

Anyone experienced with BRM Artisan Bread Flour?  I use it almost exclusively for all my baking, but recently I'm having issues with kneading and gluten development.  Maybe I'm looking for excuses, but wondering if anyone else has recently found the flour to be weaker?  I'm having trouble even baking the most basic 3 ingredient white loaves, which is shocking, considering I bake advanced stuff.  I find the dough to be less absorbent than before, and is generally more slack.  Previously, my doughs always turn out strong with good structure.  Anyone else experiencing this?  It's in the 70s recently, so the temperature is perfect, not too hot or cold...

Thanks!