Measuring Canadian flour in American recipes
Any advice for a novice when using American recipes with Canadian flour?
I've seen comments that our bread flour is high protein compared to US flours and either needs more water or less flour.
How much? One recipe I read calling for 6 1/2 cups US AP flour suggested using 1/2 cup less of Canadian flour. But...
Is that the same for all flours? Our unbleached white flour? Bread? All-purpose? Whole wheat?
What about specialty flours like Red Fife? Rye?
And if I chose to add more water - would that recipe need 1/4 cup more?