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Other people have said better things, but I've found flour to be important in baking. Generic store brands can work mostly, but for more precise and nicer baking I've got to go with King Arthur flour
Hey King Arthur flour, sponsor me please, I need it to keep buying all this flour!
How does this specific thing keep popping up in every corner of the internet I ever go to?? Is it that good?
Not really exeptional except it is commercial grade. It's not the random stuff you get from the local brand. The local brand is whatever. Sometimes it's really good, other times it's pretty poor.
The most common difference is in a test called "falling number". Falling number is a fast easy way to figure out if an enzyme that degrades starch has been activated (alpha-amylase). Intact starch in flour creates a matrix in solution and thickens it. When alpha-amylase is activated it degrades the starch and makes it thinner.
For baking you want a thicker dough that holds together. It's how you get light and fluffy breads. The thicker dough traps CO2 produced by yeast or an acid/base reaction better.
For anyone else wondering