Compensating for different flour Protein Percentages
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!