I have stocked up on White Lily 5 pound bags whenever they come on sale...not often. I use lots of whole wheat, but have many uses for white flour as well. 1/3 white in a whole wheat batch really improves the rise and allows the loaf to carry more nuts and berries. Great River rivals White Lily. Made a very nice batch of cinnamon rolls. I have screw-lid bins that hold 20 or more pounds and now I don't have to fool with individual bags.

Blaming myself for being swayed by numerous positive reviews. I purchased 25 pounds of Lily bread flour as an experiment/replacement for previously used non-organic and organic bread flour. 4 sourdough recipes; 4 mediocre results. Guess I can use it to feed Sourdough starter or perhaps if I ever make a regular yeast bread. Not really sure. So many hours; wasted time and effort.

I grew up on homemade bread and started baking bread myself about 49 years ago, but had gotten out of the habit. To nudge myself into baking again I bought this sack of Great River organic lily white bread flour and tested it with the well known NYT no-knead bread recipe.

It smells and tastes as good as it looks. Now I need to try some of their wheat berries. (If you notice a bluish streak in the sliced loaf, that's from the blue cornmeal I used to dust the loaf)

As an enthusiastic baker with nearly fifty years of experience, I was really eager to compare King Arthur Organic White Bread Flour, which has been my favorite (after beating out Guistos Organic years ago), with Great River Organic Lily Wite Bread Flour. I simultaneously made a baguette from each flour using the standard, simple recipe--2tsp.Red Star regular yeast, 2 cups water, 5 cups bread flour, 2tsp. salt. This made a very slack (moist) dough which looked and handled much the same with each brand of flour. The first photo is after the first rise of 1 1/2 hours (at 76 Fahrenheit), the second photo is after the second rise, the third photo is after shaping, the fourth photo is after the final rising and before slashing. The fifth and sixth photos are after baking. The dough handled much the same with both flours. After baking my family and I preferred the more complex flavor and more robust crumb of the King Arthur, which remains my gold standard. The King Arthur has a 12.7% protein content.
The 5 lb bags of King Arthur are easier to manage and store, but they cost more per pound.
P.s. Amazon printed only 2 of my photos, so I deleted those of the rising and shaped doughs because they were similar and reposted the final photos which show the different crust and crumb.

Take this review with a grain of salt or two. Although I have baked leaven risen loaves with this product very happily in the past, my most recent several attempts to bake bread with this flour have been utter failures (from a brand new 25lb bag of flour).
The dough (which I bake using Ken Forkish recipes) has completely collapsed on me, three times in a row, which leads me to believe that I was sent a bag that was mis-marked, possibly soft winter white wheat for making pancakes and waffles, but definitely not bread flour. No gluten structure, no playful bounce back, just stickiness. Total failure. I have even increased the amount of both white and whole wheat flour in the mix, first by 10% and then by 20% to account for the heat or possibly the moisture content in the flour, but the dough is still tacky (though each time less so, but never not sticky). Going through the steps, when I remove the loaves from proofing, they just collapse, rendering the entire process useless.
I've been careful not to over knead (I mix, I don't really knead). I've tried breads that are starter only based and starter and yeast based, I'm using the same salt and filtered water as ever, I took the rye flour out of the recipe so I am pretty sure it's the flour.
Unfortunately, I don't have the bag the flour came in because I transfer it to an airtight container when I receive it. As for the possible mis-marking, it's just a hunch. I checked my order - bread flour - but I have my results, which are consistent with this order, which are complete failure, three baking cycles in a row.

REVISION - I have been in contact with customer care at Great River, and they have been responsive and helpful. They have asked me to send them a sample of the flour (I no longer have the bag it came in) and will also replace the order. Upon further exploration, I see that I am not the only customer who has experienced a likely mismarking of their product, but I cannot fault them for their response. I will revise this when I get to the bottom of the story, but will raise my review from 1 Star to 4 Stars, based on previous shipments and thoughtful customer service.