As someone who's gone through countless flour brands in my sourdough journey, King Arthur's Organic Bread Flour is a game-changer. That 12.7% protein content isn't just marketing - my loaves literally stand taller with that signature 'oven spring' I could never achieve with regular flour.

The texture difference is night and day - chewy yet airy crumb, crispier crust, and this subtle wheaty sweetness that makes store-bought bread taste bland in comparison. I've used it for everything from rustic boules to pizza nights (pro tip: cold ferment your dough for 72 hours with this flour - life-changing!).

What surprised me most? My gluten-sensitive friend can eat sourdough made with this without issues (though obviously not medical advice!). The organic certification and non-GMO status were big selling points for me - no weird aftertaste like some bleached flours.

Two minor gripes: 1) The protein percentage isn't labeled on the bag (had to check online), and 2) Shipping can be messy - my first order arrived with a small tear. Pro solution: Order multiple bags at once (you'll burn through it faster than you think feeding your starter!) and store in airtight containers.

At $15 for 5lbs it's pricier than supermarket flour, but when you consider how much better your homemade bread tastes (and how much you'd pay for equivalent artisan loaves), it's absolutely worth the investment. This is now the only flour in my baking pantry.