Deciphering King Arthur Flours
I'm poking around the King Arthur Flour website (Danger, Danger! Danger Will Robinson!) AHEM. Anyway... they have
1) King Arthur Sir Lancelot Hi-Gluten Flour - 3 lb. (14.2% protein) $6.95
2) King Arthur Unbleached Bread Flour - 5 lb. (12.7% Protein) $4.95
3) King Arthur European-Style Artisan Bread Flour - 3 lb. (11.7% Protein) $7.50
They labeled the Sir Lancelot as being the best for working with whole grain breads. Obviously the regular unbleached bread flour is preferable, price-wise. Couldn't I just put in a couple of tablespoons of vital wheat gluten into my rye bread flours if I'm having problems with gluten development for a fraction of the cost (especially as I can buy it at Whole Foods for less than half the price of KAF's package) when I'm wanting to deal with a heavily whole-grained bread?