Thanks for sharing this information. In my country, we do not have King Arthur Bread Flour and in my community of discerning bread lovers, I have been pioneering and advocating for Sourdough Bread which requires strong bread flour. Bread flour found here in Lagos is 9.8% and I have tried using VWG to power up the protein content which is already too expensive to make a humble loaf of bread!. My first question is how much VWG (g) would I need for 1Kg of my AP (9.8%). My second question is can you have a satelite location here for these special type of flours, international shipping costs for online purchases even when the product is available, is astronomical! I look forward to your feedback. Many thanks

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