just wondering what brand flour does everyone use to bake with. I use the gold medal philsbury one.
I used to use Pillsbury's Best. Now I will only use King Arthur flour.
Why the change? Do you find that it is better, cheaper, etc.?
Changing was actaully a fluke. I went to a "baking seminar" put on by King Arthur and got a bag for free as a door prize. After I used it once, I never went back.
I think it's better. Much, much better. I don't ever have to sift, and everything I bake truns out better. Plus I love that it's never bleached and never bromated - the less chemicals I put in my body the better, right? My local gorcery store sells 3-4 kinds of flour, but the company actually sells many more (and lots of other fun stuff) by mail order. Their customer service is really great too.
Thanks for the info. I'll have to give it a try. 
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