I don't know really anything about hard red wheat or anything of the likes, or how wheat style reacts/responds etc.
BUT I do know that when I use King Arthur Bread Flour instead of Pillsbury All Purpose (or something generic and comparable)
vs.
when making dough's, the King Arthur Bread flour creates a much better texture.
Now I don't know if that is because it is a bread flour being used for dough instead of all purpose, that might have something to do with it (I'm sure John will let us know)
I did buy some King Arthur
all purpose to try once I run out of the other kind.
BUT I do know that when I use King Arthur Bread Flour instead of Pillsbury All Purpose (or something generic and comparable)
![](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fi5.walmartimages.com%2Fasr%2F000e6f83-2c72-42d6-9eb6-4a8fe4bcf3cf.106481bdfd7af01e42a0e9ec7b035706.jpeg%3FodnHeight%3D180%26odnWidth%3D180%26odnBg%3DFFFFFF&f=1&nofb=1)
![](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fimages-na.ssl-images-amazon.com%2Fimages%2FI%2F816Ez9L%2BAXL._AC_UL160_SR160%2C160_.jpg&f=1&nofb=1)
when making dough's, the King Arthur Bread flour creates a much better texture.
Now I don't know if that is because it is a bread flour being used for dough instead of all purpose, that might have something to do with it (I'm sure John will let us know)
I did buy some King Arthur
![](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fimages.heb.com%2Fis%2Fimage%2FHEBGrocery%2Fprd-small%2Fking-arthur-unbleached-all-purpose-flour-000163245.jpg&f=1&nofb=1)