Let's talk Protein content
As a new SD baker, I don't have too much experience with different types of flour.
Right now I only use white flour and I'm very happy with the taste and texture, I've always loved white bread.
So speaking only from my short, short experience, when I started baking I used plain white flour with 10.7% protein, and following the advice of people here I got a stronger flour with 12.5% and the difference was beyond compare.
Every time I'm buying my now favorite brand of white flour, I look around the shelves check out the other types, I see Rye flour, whole wheat, Spelt flour, Buckwheat (sarrasin) flour... each type and each brand has its own protein content, I saw Rye flour with 8%, Rye with 9.5%, Buckwheat with 10%, 11%, whole wheat with 10.3%... 11.2%... and then passed out...
When I regained my consciousness I started thinking: how do you deal with low protein flours?
I know these types of flours have many differences aside from the protein, some flours require more water, some are stickier, so my question is about mixing flours, let's say I have a good 70% hydration formula and I use strong white flour, and I want to replace some of the white flour with a brand of Rye which has 8% protein, how do I compensate for the lower protein content?
Do I need to?
What should I expect in terms of the texture of the dough and the final bread?