Getting confused with flours
Hoping I can get some clarification, so I've been following mostly the Tartine book, 900g Bread Flour combined with 100g Whole Wheat Flour. Easy I can find these two flours at the local grocery store, usually Organic King Arthur.
I'm exploring some local milling places and just higher protien content flours, and I'm trying to figure out how I would match this up to my current understanding of these 'two flours'. I look at central milling for example that has a 13.5% protein flour made from 100% Wheat Grain (Northern Spring Wheat)
Now I'm confused, would I only use this single flour for my entire bake instead of combining two flours like I would normally do with King Arthur? Or do I now try to find another 100% whole wheat flour like a "hard red" and just pick and choose which one is my 900 grams and which is my 100 grams for flavor variation?
newbie trying to gain an understanding!