Can flour with similar protein percentage work the same?
I'm an amateur baker in China. I can find 3 types of flour in the market: a. flour made from North American or European wheat by local factory; b. so called "bread flour" made from local wheat by local factory; c. high-gluten flour or AP flour made from local wheat by local factory. Type A is said to be like North American or European. Type B is promoted as suitable for making bread. Type C is usually used for steamed bun and other staple food of North China. These dough usually is dry with 50% water. They can have the same protein percentage. They're prices vary. For normal flour: a = 2b = 4c. I can buy organic type c flour with normal type a flour price.
I want to practise my skills and it must consume lots of flour, so I want a cheap deal.
I read the handbook of TFL and many other blogs in English. It seems like I can use any flour as long as it has the right amount of protein. Is it right? Or some other factors should be considered?