Hi David, it's true that many artisan bakers use our Unbleached All-Purpose flour for the bulk of their bread baking because it is a strong enough flour to work well for their baking needs. And there is certainly a point to be made that honed baking skills and a comfort level with working with wetter doughs can make the same recipe a struggle for less experienced bakers, while it seems easy in a professional baker's hand. That being said, both our AP flour and our Bread flour can make beautiful and delicious artisan and sourdough breads, and I encourage bakers to use the flour that works best for them. In my early career as a bread baker I used our AP flour almost exclusively, but now that I bake mostly at home for myself and family, I have discovered how much I enjoy the results I get when using our Bread flour in certain sourdough bread recipes. I especially like how it provides more structure when working with an abundance of add-ins and whole grains.

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