Hi Craig, despite being left-handed, we'd assume that your results would reflect the fact that bread flour has a higher protein content than all-purpose flour. The higher protein content means that bread flour will absorb more water and the dough should feel tighter. It might be worth trying the experiment again, being sure to measure carefully and keep track of the dough batches of dough. As for your note about the flour weight, the difference is strictly in how different people measure flour by volume; some pack it into the cup, some sprinkle it in gently. We measure our flour by fluffing and sprinkling it into the cup like this, which yields a lighter cup that weighs 120 grams. For all our recipes, you should use this amount. We hope that helps clarify. Kye@KAF

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