Been using King Arthur Flour for years and now judge all flours by its standards in terms of % protein and consistency. As I look at other sources, I see what would seem to be significant differences. For example, Ardent Farms' (supplies Costco) bread flour is targeted at 11% with a range of 10-12%. KA is consistently 12.7%
I am thinking an 11% bread flour (KA's all-purpose is 11.7%) is pretty weak.
What do you use?