We are working on learning how to make Chinese noodles by hand-pulling the noodles. In that search for the correct components we are trying a bleached Patent flour .
As an experiment due to its lower protein my husband tried it to make his biscuits. Lo and behold it’s amazing. They are light and flavorful and everything you could want in a biscuit.
Craggy and light perfect for holding butter and Bumbleberry Jam from Tucson AZ. 
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Very nice looking! White Lily flour, which is so famous in the South for biscuits, is also bleached.
TomP
It’s important to have the patent flour as well as bleached and a lower gluten. We’ve spent HOURS watching videos . The You Tube people are very deceptive. They pass over , leave out , fake etc details that are critical. Then they show an end result .
There’s no source in the US for the exact flour. We do have the special alkaline water , which has potassium carbonate and sodium bicarbonate , Kansui is what they call it. If we succeed I shall post.
Meanwhile the biscuits are the best yet. Highly recommend this flour. c
I have a bottle of alkaline water, Chinese I think, but I haven't figured out how much to use for, e.g., bagels. I'm nervous about using too much and getting very reactive water spatter around.
My husband says the alkaline water isn’t strong enough. We have gotten the alkaline water on our hands straight from the bottle and it’s very tame . Just feels slippery.
I use regular lye all the time and have never had a problem. At the solution used for bagels it’s not strong enough to harm anything. I use cold water and regular Stainless steel pot. Dump contents in sink.
https://www.thefreshloaf.com/node/71816/yeast-water-levain-bagels-lye-bath