Kenneth, first my apologies about the link, had something to do with my
navigation to the intended page I guess. After revisiting it, I pulled
this url:
http://www.kingarthurflour.com/flour/home.php if this link works, it should
show a difference of opinion between what defines bread flour, and hence my
confusion.

Also, I am presently reading Daniel Wing, and his definition of bread flour
is two fold, one for French and another for American flours French being
about 11.5 and American being nearly 14 (% protein).

King Arthur (which I would imagine to be American) AP is 11.5%, and their
bread flour is at 12.7%, so this makes no sense whatsoever. This does
however put King Arthur AP in the catagory of French bread flour (by this
books definition). Anyways, (this book) goes on to suggest the high protein
of American flours (meaning that 14%?) make for less satisfactory
"European"style breads, less open crumb with poor crust, but it is prized
for making sandwich breads with the tiny little holes that turn to paste in
your mouth.

Bakers Chef "bread" flour at about 10% (sourdoughhome comparison) is even
less likely for anyone to call bread flour by this definition, I dont even
know what their AP protein percentage is. So many people here have recipes
stressing the use of bread flour to help make their sourdough experience a
success, isnt this a bad idea considering that flour producers only seem to
follow their own definition of what that is? If there is American "bread
flour" out there at 14% and it is really better suited for making Wonder
Bread, wouldnt it be better to suggest to new bakers (assuming they are
attempting to make something better than Wonder Bread), to avoid the front
label completely and go directly to the nutritional sidebar and look for
something close to11.5% protein?

hutchndi