Sir Galahad or Sir Lancelot
I've been baking my way through a 50# bag of King Arthur's Special Patent flour (their bread flour), and I've had some great results with this so far. Unfortunately my online source for it is out of stock and I'd have to pay at least $40 (if not more) in just shipping costs to get it elsewhere.
I may have a local source for either King Arthur's Sir Galahad or Sir Lancelot flours.
I understand Sir Galahad to be their AP and Sir Lancelot to be their high-gluten flour.
They say that you can use Sir Galahad for baking hearth artisan breads but I really have my doubts. Am I better off going with the Galahad or Lancelot?
What kind of changes might I have to make to the current recipes I've been using? Adding Vital Wheat Gluten to the mix if I choose AP flour or maybe adding more water if I choose the high-gluten flour?
Would love some input from the community here!