Over 28 years, I have baked with many different flours. Pillsbury, Gold Medal, King Arthur, Bob’s Red Mill and of late, an organic brand that I bought at Costco. Hands down, Bob’s is my favorite! It seems like it takes less flour (for yeast doughs) and I get consistently good results. I also like their bags. Now, that sounds crazy, but how many times have you picked up a traditional “flapped” flour bag and it’s opened or leaks a bit? Bobs packaging is superior in that it’s heavy-duty and very secure. No way the flour can become contaminated in transit or while at the store. It’s also very easy to open up.