King Arthur Baking Company Bread Flour 8 LB

I've never used certified flour before. I've always just grabbed whatever anonymous white powder was on the shelf and hoped for the best, like some kind of reckless flour anarchist. Non-GMO verified? Certified Kosher? Unbleached? My old flour didn't have any of that. My old flour didn't have anything. No credentials. No references. Probably didn't even have a LinkedIn. I will note for the keto crowd: this is bread flour. It has gluten in it. A lot of gluten. Proudly. The whole point is the gluten. The high protein content develops structure the way a responsible adult develops a retirement plan, which is to say intentionally and with long-term payoff in mind. If you are avoiding carbs, I respect your choices, and this product is not for you, and I am sorry for your loss. For the rest of us: the yeast goes absolutely wild in here. I don't know what it is about this flour but my starter practically leapt out of the jar. The dough had strength and elasticity and that satisfying resistance when you push your knuckles into it, which is one of the small physical joys that keto simply cannot offer. The finished loaf had a crust that crackled when I cut it and held up completely under a generous smear of butter. As toast, it is a religious experience. Brown and crisp on the outside, soft and chewy in the middle, structured enough that it doesn't immediately collapse under toppings. I put an egg on it. I ate it standing over the sink. I felt no shame. Buy the flour. Let it be more accomplished than you.