Poor gluten in fresh ground flour
I am relatively new to bread baking and grinding my own flour. I have just started grinding from a new batch of "hard red spring wheat berries" and it feels like there is no gluten in there at all. My mother starter looks like cookie dough. After ten minutes of kneading, the dough just rips apart like the way playdoh does. So I am convinced these wheat berries are low in protein and no good for bread making. I have two doughs ready to go - how much wheat gluten should I add to revive the dough or is it a lost cause?
Additional info: I use the grainmaker, grind by hand. The wheat has bought at a local health food store and was still in the original shipping bag. I went through 5lbs of hard white wheat with excellent results - that was from Wheat Montana. Currently I am making raisin bread and an oatmeal struan from Peter Reinhart's book (100% whole wheat).