Have there been any tests done to compare KA high gluten flour to AP and bread flour? I know it’s got an even higher protein content than bread flour (somewhere in the 14-15% range). I’ve been using the high gluten flour to make NY style thin crust pizzas and bagels. And I know it can give a bit of chew to whatever it is you’re baking. Just wondering how it would affect breads, specifically the ones that were compared in this blog.

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