Flour protein percentages
I am unsure of certain flours and could use some help. Firstly I am in Australia in one of the smaller states and do not have access to as many flour options as those of you lucky folks in the States. I would like to know the protein % of your high gluten flour as opposed to normal bread flour. I have just sourced a named 'strong bread flour' which has a protein % of 13% and wonder how this stacks up against your high gluten flour? I was told it is stronger than normal bread flour, but I am not so sure. My normal bread flour comes in 5kg bags and I transfer it to airtight containers and don't have the original bag. I have also lost my source of durum (semolina) flour which I loved very much. It was bulk binned so I have no information on it. It has been replaced with 1kg bags (at, I might add, $A8.99/bag!) of so-called wholegrain durum flour with a protein level stated as 13.6% . Will see how it performs. Also sourced some durum atta flour, but have no idea if it is suitable for bread making.
Any information and help would be much appreciated.
Sondra in Oz