Hi Tanya, this is another case where switching up the flours might require some adjustments to the recipe. In general, higher protein flours absorb more liquid than lower protein flours, and you also tend to get a chewier/less tender result the higher the protein content of the flour you're using. Another consideration is that protein and starch are inversely proportional in wheat flour, (which means that the higher the protein, the lower the starch content); since starch is the major contributor to flavor development, using a higher protein flour can also have an impact on flavor.  

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