artisan bread with soft wheat?
What would happen if I tried to use a soft wheat in a recipe that usually calls for A/P or bread flour? For instance, what would the results be in a Vermont Sourdough or a miche? Would they simply fail to rise due to lack of gluten strength?
The reason I ask is that I have been interested in buying more locally-grown foods. So far, I've found that we have plenty of winter squash, sweet potatoes, onions, milk, fresh eggs, and an endless variety of high-quality bourbon whiskeys(!) available within a day's round-trip drive.
The one thing I'm having trouble with is flour. Apparently, the climate and soil in the Ohio Valley is not conducive to growing hard red wheat. However, locally-grown and locally-milled soft wheat is available.
I doubt that I would give up baking old-world breads in favor of buying locally -- after all, Kansas isn't too terribly far away, and I still need to use salt shipped in from who-knows-where. Still, I'm interested in learning more about soft wheat, and would like to see if it is capable of anything beyond muffins and cakes.
Does anyone have any experience in the area?