I'm a novice bread baker with few aspirations---an occasional nice loaf is all I seek. I've been very successful with the Test Kitchen 'Almost No-Knead' bread, sometimes plain, sometimes with olives.
My last couple of loaves have been substandard. Too dense, less rise. I always replenish my all purpose flour container with whatever's available and convenient. Sometimes Heckers, sometimes Pillsbury and most recently a supermarket branded bleached flour (on sale dirt cheap).
Is this the problem? Is cheap flour inferior enough to perform notably poorly?
If the answer is 'well, duh, that's why the good stuff costs twice as much' then I guess I feel kind of stupid. But that's why I'm asking.