I bake for 10 local families, and would never even consider using any other flour than KAF. I know exactly how my breads are going to turn out every time. One time I accidentally grabbed a bag of AP flour that was not KAF. (I buy flour in bulk from my local Mennonite store.) I dumped the flour into my large container, and proceeded to make bread. I knew almost immediately that something was wrong, when I added the liquid to the flour and started to mix. #1, the smell was off, and #2 it just wasn't coming together like what I was used to. I grabbed the bag that held the flour and noticed it was not KAF, and was actually bromated. I hope to never make that mistake again.

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