First off, I absolutely love my King Arthur Flours! It's been years since I've used anything else and hope I never have to again! I have been reading about adding vital wheat gluten to my bread recipe to bring the protein content to 13%. My whole wheat bread uses 6 cups of whole wheat flour and 2+ cups of bread flour. Since the bread flour has nearly the protein content of the whole wheat (12.7%/13%), do I need to add vital wheat gluten? Also, since the gluten is developed through kneading combining the glutinen and gliaden, and whole wheat flour doesn't have the two proteins so readily available because of the "whole-ness" of it, would adding vital wheat gluten improve the development of gluten in the dough? Please advise. Thanks.

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