Same here. I used to use GMBF because it was cheap and readily available, but when I noticed that my local supermarket had KABF for not too much more money, I figured that I would give it a try.
I like the crumb so much better with the KABF that I have stuck with it ever since. The crumb with the GMBF had much tighter and smaller cells and was more bread-like than the KABF.
