The vest flour ever, I use this everyday to make sourdough bread and it always comes out amazing. I store it in a big container right on the counter so I can grab it quick.

I often bake enriched dough pastries like brioche, cinnamon rolls, and sweet buns, and I regularly use King Arthur Baking Company flour. I use different types, including both all-purpose and bread flour (around 12.7% protein), depending on the recipe. It consistently delivers strong dough structure and excellent stability, which is especially important for enriched doughs with a high fat content. The dough holds its shape well during proofing and baking, without losing volume. My baked goods always turn out soft, fluffy, and tender with a beautiful texture and reliable rise. It’s a dependable choice for bakery-quality results at home.

The ONLY bread flour I use for my sourdough! I buy this in bulk at bj’s and it lasts so long! I also use it for my pizza dough and cookies! it’s perfect for EVERYTHING!