Welcome to the forum. I'm glad that my comments led you to try Spring King and that it worked out so well for you. I'm envious that you have a distributor near you that carries it and that will sell it to you. I'm having a hard time finding it in my area. A few years back, I was getting it from a local bakery, but, the management changed, and the new folks don't seem too hot on the idea of selling flour. It's kind of strange, actually. About 3 years ago, bakeries would be pleased as punch to sell me flour, but now, I'm getting a very cold shoulder. I've called probably close to about 30 local bakeries and none of them were open to the idea. I tried pizzerias as well. They pretty much laughed at me. I'm guessing it must be an economy thing. They're probably (incorrectly) seeing flour sales as potential loss in bread sales.
The only distributor quality option I have available locally is All Trumps. As I mentioned earlier, it's far superior to my supermarket flour experiences, but... it's no Spring King. After having a chance to use it for a few weeks, I'm struck by one more shortcoming. I'm not at all happy with it's machinability. With SK, you'd get a small window of hand mixability right after the flour is combined with the water. With AT, that window doesn't exist, and, unless you act quickly and aggressively, mixing immediately after the wet and dry ingredients are combined and then immediately dumping on the counter and kneading, you end up with dry particles in the dough- and this is at 68% hydration. SK, as I've said before, is a joy to mix. Mixing AT dough is a stressful experience.
Regarding KA... recent events are causing me to slightly rethink my perspective. Remember the unbromated flour that I got my hands on a few weeks ago that I loved so much? I finally found out the brand. It's Bouncer
Bouncer is Bay State Milling, and, according to Peter, so is KA. If my 9+ year old hiatus of working with KA didn't complicate things enough, this new development is really wreaking havoc with my KA hatefest
I'm not backtracking entirely, but, if BSM makes Bouncer, and that's so fantastic, maybe, just maybe, the current incarnation of KA might not be too horrible. Don't get me wrong, if someone working with KA has extensibility issues, I'm still going to recommend trying another brand and I'll still scream bloody murder about KA charging the price they do for a flour that I can guarantee you is no better than distributor flour, but, other than that, I might not rail against them like I used to.
I guess, if I really wanted to clear up some of the mystery, I should just buy some KABF. I could probably tell just by smell if it was the same flour I was so miserable using a decade ago. The thought of spending $4+ for a bag of flour really turns my stomach, though.
Maybe in the interests of science
Regarding bromate... there's lots of food ingredients, that, if handled improperly, are dangerous. Pork can be unsafe if not cooked properly, but I'd never tell someone to avoid pork. As long as bromated flour is brought to a high enough temperature, the dangerous compounds are rendered harmless. The thin crust high heat setting of NY style pizza is the ideal environment for a bromated flour. For Neapolitan, with it's potential for a less cooked gum layer, bromated flour would be especially unwise. As long as people are aware of the dangers, though, and cook the dough properly, bromate is a non issue for pizza eaters. For people working with the flour in a professional setting, I think a dust mask should be mandatory. For the home cook, though, you're really not talking about that much dust.
If someone's attempting to market themselves as organic or artisan, then they should nix the bromate, but that's just about marketing, not safety.
If I can find a source for Bouncer and it consistently performs well for me, then I'll probably stop using bromates, but, if, for any reason, it disappoints, I have no problem maintaining my current path.