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[Plamena Petrova]

Regarding the PL of the flour and specifically using King Arthur flour, I have the same problem. Antonio Bachour says that we can mix 50:50 bread flour with all purpose flour to get to flour with 12-13% protein content. I am mixing 50% bread flour with 14.1% and all-purpose flour with is 11.7% for a result of 12.9%. The flours I am using are Sir Lancelot by King Arthur and Sir Gallahat by King Arthur.

I have also been unable to find anything online regarding PL, and despite the instructional video stating that the recipe book will have details on the theory of PL, there is nothing in it.