King Arthur Flour (white whole wheat flour)

I'm about to post some wheat bread recipes, and I realized my thoughts on the flour brand should maybe go in a separate post.  I had heard of King Arthur Flour before, as kind of an accepted "best flour" in the baking industry.  Lots of people swear by it.  (They have a great baking blog also.) It comes in all kinds, but I was most interested in their White Whole Wheat Flour because it's supposed to be a softer, lighter-rising flour that PERFORMS more like white flour in recipes.  (White whole wheat is an albino wheat---it tastes less "bitter" [although I don't think it's bitter] than traditional red whole wheat, but is nutritionally just the same.) 

I have really liked this flour, but I don't know that it's so much the King Arthur brand, as just the white wheat that's so great.  I'll test that when I have a wheat grinder and can grind my own white wheat flour. (I cannot find any other commerical white-wheat flours in the store, but they sell bags of white wheat grains at Macey's and Lehi Roller Mills, I think.)  I've used the KAF all-purpose and red wheat flours, and with those I don't notice a substantial difference from my usual brands.  In fact in a side-by-side test of the basic artisan bread, I preferred my Western Family white flour to the KAF white flour.  But I have yet to do a side-by-side test of how the KAF all-purpose flour performs in, say, cookies, compared to other brands of flour.  It may be that it is better---some people certainly think so. 

I do definitely prefer the KAF white whole wheat for my basic weekly wheat bread recipe, but as I said, the KAF brand may be less important than the fact that it's white-wheat.

One of the best things about the white whole wheat is the way it works in baked goods, even besides bread---like brownies or cookies.  In many recipes, you can do nearly a straight subsitution of white wheat for white all-purpose---certainly you could use half---without even noticing a difference.  This can really boost the nutrition of baked goods, as you can imagine, and for this reason I think I may add KAF white-wheat to my rotation of foods to buy (at least till I get a wheat grinder)---in spite of its high price tag. (Can usually get it for $3.89 or so, on sale at Smith's, for a 5-lb bag.)  Because of the cost, it won't be the only flour I use, but I like it a lot and will use it when I can.