Did you also notice that the protein number on the bag does not tell the whole story? I went down this same rabbit hole last winter and found out that how strong the gluten is matters just as much as the percentage. Some brands list a high number but the flour still acts weak because of what wheat they blend in or how they mill it. That cheap bag at 10.5% was probably also bleached or older, which makes the dough fall apart even faster. So the label is a good starting point, but you still have to bake with it a few times to really know how it behaves.

Actually, it wasn't pulled, they just threatened to and the school board voted to keep it, which is pretty cool for Phoenix. But yeah, rereading as an adult hits way different, especially that ending.

Learned that lesson the hard way with my own flyers too, kept cramming every detail in 12pt bold because I thought more info meant more serious. First time I left white space and a single "For Sale" headline, someone actually asked if I'd hired a pro. Still catch myself slipping back into the old habit, especially when I'm in a hurry, so now I literally print drafts and squint at them from across the room like a weirdo.