I know I've asked bits of this within another thread before, but it was buried and was perhaps incomplete to begin with. I hope asking this as a thread is OK.
I'm turning my focus towards different flour brands for my next set of NY tests. the question I have is more of a general type of question. Not a NY specific question. More of a mini-poll, really. Many here use various brands of flour. I was hoping that some of you had made the jumps that I will make in the coming weeks and hopefully give me a bit of a head start.
I want to know if going from one flour to another, or back, what changes you would make (or have made) to hydration levels and mix/kneading times. Any other changes you've made, too. The flour I've used for almost a year is All Trumps, Bromated and Bleached. I will be trying:
Pillsbury Bread Flour
I may add others to the list, like the high protein King Arthur entry. Sir Lancelot, IIRC. Perhaps even another go at a re-packaged Caputo NY again. I may also make a selection at the Restaurant Depot for a high gluten un-bromated flour other than what I've mentioned.
I've tried Full Strength(FS) in the past and found it t be very thirsty. I think it's supposed to actually take les water to hydrate, but I seem to remember bumping it up 1%. Going to the others listed, I have tried the Pillsbury flour once with an older version of my method and missed my mark due more to user error than anything else, I suspect. I've not tried KABF.
Thanks in advance,