Flour should be refined and smooth to cook with in my opinion. I nice soft texture works best.

I used this flour for some bread for easter!! everyone absolutely loved it!!!

I am a professional baker by trade (not by training), and I love this flour. I can't use it for work (not available through my boss's distributors), but this is a flour I use in rotation with King Arthur and Ultragrain. It's great performing, both for bread and tender things like muffins. I wouldn't recommend it for cakes (it's definitely higher protein than the standard Pillsbury or Gold Medal all purpose), but otherwise it's a great choice.