something about flour - King Arthur

We are always told that when we choose flour better get a fresh one or the one with a big turn-over. However, I haven't seen any baker coming out to say anything about the brands... think of Rose Beraubaum explaining how Lindt chocolate much better than others... I was very disappointed with my artisanal breads before, their taste was undescriptive, and they looked grayish. After I use King Arthur flour, my french bread turns out sweet with an almost opalescent tinge. I like to make black olive paste to go with bread... blend pitted black olive with fresh or dry orengano, add a bit of extra virgin olive oil and pepper to taste. Come to rice, Chinese are always very choosy about brands. Even almost all of them are from a small country Thailand, different brands have significant difference in texture, color and flavor. Same logic to flour...