Hello KA! I recently purchased a bag of Sir Galahad flour and produced a great batch of baguettes! To me the SG flour felt slightly different than the KA All Purpose flour that I get at the supermarket. Is there any difference between the two flours in terms of not only ingredients but also ground size? If they are the same then perhaps my supermarket KA AP was sitting around longer? The SG feels slightly finer than the supermarket KA AP.

Thanks for your time and thoughts!

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