I have been baking for only a short time, and things are going well. I live near Bob's Red Mill, and am interested in using their products. So far I have been using King Arthur Bread Flour for the high gluten part of my dough. I am curious if anyone has had experience using the BRM Organic Unbleached flour. They say it is very high gluten, up to 18%, but it does not have the barley flour added to it. Does that make a difference? I think I read that the barley gives the yeast a boost. Does the dough rise well without the barley flour? Thanks.