As always, well researched and written. Read the article just to see how it compared with my own experience using the mix. I have used bread flour for most of my breads for many years (along with a mix of home sprouted, dried and ground whole wheat and ancient grains), with the choice being made for a bit more chew in most breads. I go with ap when I want a softer feel (buns for a cook out for example), but like the results for most bread products. For pizza (which I am moving into professional levels now) I prefer a mix of Sir Lancolot and bread flour which makes a nice thin NY style crust when cooked at high heat on a stone or in a brick oven. For pizza I recommend a bit of research into inexpensive high heat grill options to get the taste and texture for the average weekend cook, which provide results very close to what my wood fired brick oven provides. The advantage I have with the brick oven is breads in the morning as I am warming it up getting ready to serve a line of hungry campers later in the day. For the record I have used only KAF for many years and recommend the product line as go to best quality.

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