I make bread regularly and use a generic bread flour. The results are alway good but I am interested in comments on particular brands or flour type to add variety to my baking.
King Arthur has excellent hard flours; their flours generally have the highest protein contents in their respective categories, IIRC.
For Southern-style breads and biscuits, use White Lily.
King Arthur makes excellent flours. I've had good luck both with their bread flour, and also with their unbleached white.
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