Congratulations.
I use bulk AP flour for some things but I'm truly a convert to King
Arthur AP and WW for bread products. They have beautiful, consistent
flour. Also, their AP protein level is high, similar to some other
mills bread flour. So it's great for bread. It's not ideal for pies and
things that want lower protein level.
Enjoy your breads!
-Marylouise

wrote:
> Today I made my first loaf of bread with half King Arthur whole wheat
> flour and half unbleached all purpose flour. It was so worth it. It's
> the best bread I ever ate. It's moist and delicious. Even the crust is
> delicious. Supermarket bread is like cardboard, even the more expensive
> stuff. I'm looking forward to making other breads.