Hi KA

I sure do like your Bread Flour! Unfortunately it was very, very difficult to find for several months. In fact, all of your products including AP were short at the grocers, because of supply chain disruptions. They subbed with "store brand" AP flour, and was thankful to get it.

However while it makes an acceptably good bread, the difference in aroma is amazing. The AP dough when baking has what I call a "commercial" kind of generic sandwich bread odor. The KA bread flour on the other hand, has this exotic, something something whang going on. Why, or what, is that? Just the higher protein content?

Whatever the cause, I simcerely pledge never to run out of KA bread flour!

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