I have always loved King Arthur flour. It's very high quality and their phone-up baking consultants helped me to absolutely perfect my whole wheat bread. I don't know why they felt a need to change their name or pander to the Marxist animals. It's rather sad, as I associate flour with the heart of America.
The only reason King Arthur bread flour is better is a slightly higher gluten content. Buy regular AP flour and supplement with wheat gluten powder. AP is 8 to 11% per weight. (Divide the protein content by the weight to get your %) KA claims something like 12.7% but I think it is higher. I have had KA identical results at 13.5 to 14%. Ends up a hell of a lot cheaper to just kick it up. An extra step in baking but if you are any good you have the scale out anyway. Non bromated and unbleached of course. Flour is a commodity. Nothing special about KA.