The crumb on my sourdough did a complete 180 after I switched flours

I baked the same recipe for like 8 months with store brand AP flour and always got a dense, tight crumb no matter what I did. Last week I grabbed a bag of King Arthur bread flour on sale and the first loaf came out open and airy, huge difference. Has anyone else seen that much change just from swapping the flour brand or type?

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