All of the dough calculating tools, including the expanded dough calculating tool, just say "Flour" in the output tables. As a convenience to our members, and also for me to remember which flour I used, I usually modify the output text of the tool to state the type and brand of flour used, or the blend used (such as one including a flour and VWG). Sometimes it is appropriate to change the baker's percent for hydration when a different flour is used than the one I mentioned or used, but I don't think it should be necessary in your case when you use the Better for Bread flour instead of the King Arthur bread flour. If you said that you wanted to use, say, all-purpose flour, then I would recommend lowering the hydration baker's percent. The same would apply to other ingredients if you decided that you wanted to increase or decrease their amounts.
The emergency dough formulation you mentioned uses a combination of KABF and VWG. In your case, I think you should be able to use just the Better for Bread flour alone and see how that works. Adjustments can be made later if necessary.