I've had success with bouncer. I have never worked from formulas or recipes either. All the dough I make is by feel. I have never attempted to contact Bay State, I guess I have always felt that it would be like contacting Chevy about the carburator on my 83 Camero...lol. I do wish there website had better information on it though. Anyway back to the bouncer...it makes a great thin crust pizza very high protein flour(I guess). I usualy par-bake the crust to start then top and bake at my ovens max temp.
The name is very fitting when mixed properly the dough "bounces" back when stretched and poked, or I guess you could say it is tough like a "bouncer" at a biker bar
If you live near a GFS Marketplace they carry it in 25lb bags.