Typically here in Tucson, Bob's flour is 1.5 to 2 dollars per 5Lb. more than KA. That is comparing AP to AP or KA Bread flour to Bob's Artisan as I've never seen Bob have a bread flour.
Hypothetically, if both brands were the same price, would one be better over the other and worth the extra cash??
Personally, for AP or bread flour, if I had the two side-by-side and one was a couple bucks cheaper than the other, I'd likely buy the cheaper one.
At least in Western Canada, Bob's flours and grains are a lot easier to find than King Arthur's. Honestly I'm not sure they distribute here, though it is easy enough to find their flour over the border in Washington.
Here's something on point:
https://northwestsourdough.com/bobs-red-mill-vs-gold-medal-and-king-arthur/
Any wheat flour will work - if you are used to it. If something is worth the money is up to you. Hey - if you like it - the cost is minimal. Enjoy!
Check the bulk bin section. I here tell their bulk flour is from Bob's Red Mill.
That being said, either the Bob's or King Arthur are premium the flours. Using the cheapest one is the way to go. As others have mentioned most any flour brand as long as they are fresh will make nice bread. I have had very good luck with the Walmart brand whole wheat flour. Good luck.
Best regards,
Will F
I live in Portland, OR, about a 20-minute drive to Bob's Red Mill in Milwaukie, OR, which is probably why Bob's is much less expensive than KA in our local markets. I've had the same but opposite question as you: is the cost of KA worth the extra money over Bob's? If I drive to Bob's store, I can purchase most products we use in bulk at a much lower price than in the market. In the past 35 years, my wife and I have never found a difference between the comparable products, primarily A/P flour used for many different baking needs. I haven't used Bob's Artisan Bread Flour, but I've used nearly every other type of flour he makes and have always found them excellent. I would use whichever product is the least expensive for you.
Richard
Both are solid picks, just depends on what works best for your baking.