Optimal amount of protein for a whole wheat flour?
I checked on Wheat Montana's site today and saw that their whole wheat flour has a protein content of 15-16%!! It's the flour I've been using; I have noticed that with most recipes I have to add more water than suggested, but I didn't put two and two together. I'm thinking that in order to adjust for a more fragile gluten network formed in a whole grain dough that the protein level should be higher than a white flour, but this seems excessive. (And I don't even know if I'm right about the whole protein thing being higher.) I can't find any info in any of my books about this subject. Can anyone enlighten me?