I have been baking bread for, gulp, half a century--with both sourdough and commercial yeast. I have found that I prefer the flavor of doughs with KA all purpose to those with straight bread flour. Since the bread flour does enhance the strength of the dough, I often use a mixture. In my sourdough, for instance, I use bread flour for the first build and all-purpose (with a little bit of finely ground wheat germ) for the final build. In pizza dough, I use roughly one fourth bread flour and 3/4 AP. That gives the dough enough strength to stretch but a nice, well-rounded flavor. Anyway--thanks for all your flours!

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