I don't know really anything about hard red wheat or anything of the likes, or how wheat style reacts/responds etc.
BUT I do know that when I use King Arthur Bread Flour instead of Pillsbury All Purpose (or something generic and comparable)
vs.
when making dough's, the King Arthur Bread flour creates a much better texture.
Now I don't know if that is because it is a bread flour being used for dough instead of all purpose, that might have something to do with it (I'm sure John will let us know)
I did buy some King Arthur
all purpose to try once I run out of the other kind.
BUT I do know that when I use King Arthur Bread Flour instead of Pillsbury All Purpose (or something generic and comparable)
when making dough's, the King Arthur Bread flour creates a much better texture.
Now I don't know if that is because it is a bread flour being used for dough instead of all purpose, that might have something to do with it (I'm sure John will let us know)
I did buy some King Arthur