How do I find out the properties of my oganic flour?
I was so excited to find organic, locally produced whole wheat flour that I bought it before considering that I don't know how to determine whether it is suitable as-is for sourdough baking. The seller didn't know much about protein or gluten content (and I didn't know enough to ask the right questions, I'm sure). How can I test the flour before baking to determine whether I need to add anything to it? And what would I need to add, if this flour doesn't have the properties of bread flour?