Recent comments indicate that most (but not all) of you are pleased with
the results you get from Sam's Club Flour. I've never used it, but
before I switched exclusively to King Arthur, I was often disappointed
with the inconsistency in flours from the "big guys" up in Minneapolis.
Sometimes it was good and sometimes it was bad, and I wondered why.
After attending a King Arthur baking class in my area a few years ago, I
was told by the instructor that King Arthur sets very rigid consistency
standards for the mills that grind their flour. I realize that a KA
instructor is not going to knock KA flour, but I began using only King
Arthur after that. I have never been disappointed again.
Bob the Tarheel Baker