I have seen organic companies that say 14% protein content, others 12%, but how do you figure that? I currently found an organic wheat with no pesticide use or genetically altered, but it says 6 grams of protein for 1/4 cup.

Is there a formula for switching flours with different protein percentage?

For example, I was using KA flour, and needed to get a quick supply, so I went to Sams Club,

and their bread flour is only 10% (only rose to 1/2 of what it should have); what is the best way to

compensate for this (more yeast, how much? More Vital Wheat Gluten, how much?)

Thanks in advance!