I like KA flour. But it doesn't hold a candle to the flour I got from a local mill. The local place I make 100% white bread with great flavor. Sure it's more expensive once you factor my time and gas to go pick up. But I'm putting in another order today for at least 50lbs.
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Jason, a friend suggested the same to me. I might later this year after I’ve burned through my KA flour.
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Forgot to post last weeks bake. Just sliced into today’s. I really need to quit changing so many variables each time. But I’m a maverick, what can I say.

35% KA white whole wheat, the rest a mix of KA AP and bread flour. 72% hydration. Didn’t have much hope for this loaf after pulling from the oven. Seems small, a lot more golden in color instead of a darker brown. But tastes fantastic. Think I’ll stick to 35% WW.
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First try with making sourdough rye bread. Hope it tastes as good as it looks now.

ImageIMG_20200712_100133 by kydsid, on Flickr
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Damn, looks delicious Jason.
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Score both my boys love the rye bread. They are asking for plain pieces at every meal. I can't describe how it feels to see a 4 year old eat a PB&J on bread you made. And ask NOT to cut the crust off too!
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That’s awesome.
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I tell ya adding just a little rye flour to the mix and dusting with whole wheat has upped the photogenic qualities of my bread by leaps and bounds!

ImageIMG_20200716_094158 by kydsid, on Flickr
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Dayum! Those look gorgeous. I haven’t baked this week. Been too many distractions and such getting ready for the new job.
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