Gluten tests

I've been meaning to do some gluten tests on my usual flours for awhile (as per Mini Oven), and now is the time to for me to start.

Obviously I need to establish a normal, so that all things are treated equally.

Questions in particular, what amount (volume/weight) of dough would be appropriate? Hydration? Treatment? And as an aside, what might I do with the aftermath?

It's one thing to experiment with store bought flours, but quite another with home sprouted and milled ones that seem so precious to me. I don't want to mess that part up, to be sure.

I need to get some standards in place and would appreciate any advice.

Thanks in advance.

dobie