If someone wants to begin doing something, there is always the desire to have it come out well the first time. Deciding to make substitutions to a bread recipe the first time around might not be the best way to achieve the goal. There are lots of bread recipes that don't call for bread flour (and I think it's the same price as AP).
Absolutely! And I did see zebra2 also say he has had mixed results with different types of flour, including Gold's - even though I haven't had bad results. So I'm sure everyone's mileage varies. I really hate making trips for the grocery store for just one thing. It's funny, when I was learning how to drive I loved doing so and my mother would send me out to Acme as many as three times in a day for something she'd forgot. Now it's more of a hassle. And honestly, in my experience, I haven't noted a big difference, although I will also say that if I know I'm baking bread I'll buy King Arthur's knowing it has a higher protein content compared to other flours, even though it's not technically bread flour. Personally, I have not noticed a signficant difference when I don't use bread flour - unless I use White Lily.
I notice that when I use King Arthur AP for biscuits, I really have to handle the dough as little as possible-- like, get the flour sandy, incorporate the buttermilk, make a ball, then pat it out and fold maybe 3 times and that's it, or else they come out leathery. White Lily isn't widely available here, unfortunately . . .