I have worked for some time to produce a proper toasting bread: crisp, open crumb, in my bread machine, and am close to a good recipe. I have been using KA Bread Flour but our co-op market has switched to Stone Buhr, which is higher in protein. I would like to start off running rather than make a dozen or so trials. I don't expect to have identical results, but would like to be close.
If I am using 565 grams of KA and use 565 grams of SB, assuming that the same weight of protein would result, could I expect something near the product I have been making?