I've been baking my own bread for over a decade, but it's only recently that I got my own grain mill attachment, and I'm only on my 20th (ish) bake with this particular (home milled) hard wheat. That said, this wheat (being the main product I've milled so far) has definitely enhanced the flavour of every bread I've made so far. From rustic pretzels, "make ahead" loaves, slow-proofed ryes, simple baguettes, biga-enhanced ciabatta, and wholegrain sourdoughs, the flavour from each has been noticeably enhanced (stronger, and more complex). While some imported flours are great (particularly with their native recipes) the time and distance they've travelled to get here mutes some of the "authenticity-related" benefits at times. The additional costs of imported flours means you have to be selective about which recipes should use it. Sometimes they make a huge impact, other times, it's a waste of cash. Interestingly, locally grown "freshly milled to specification" flours aimed at replicating foreign flours can be MORE expensive than the true imported alternatives, and are ALSO noticeably more expensive than the hard wheat grains reviewed here. So ultimately, I think that this hard wheat offers better value, the widest possible improvement in general bread baking, a significant reduction in "food miles", and the benefits of organic ingredients... if you have the means to mill them. (The savings the bulk purchase offers may help to pay off a milling attachment too). All the best in your bread baking endeavours!