Question about types of flour
I have three types of flour in my kitchen: all purpose, bread flour, and [recently] high gluten. I've not used the high gluten before, but at a price of five dollars for 50 pounds I couldn't resist! I am curious to know if anyone has baked the same bread recipe using the three different types of flour and, if so, how did the breads differ? I think all three recipes would have to be baked at the same time for an accurate comparison.