I have been baking my own breads, bagels, focaccia, pretzels and other yeast products for decades but I never used King Arthur flour, so highly touted by its users. Is it really better than plain old bread flour? Is it worth the extra cost? I know it is somewhat higher in protein content but I can enhance my own bread flour with gluten flour to increase protein content to the same level. What do you think, all you bakers?