I get the science, which is why I mentioned it. I live in wheat land. I often grind my own flour from local grain. My wife is a baker, and I have worked as chef in several restaurants. The wheat here is a hard red. The protein levels vary in different wheat flours. Red wheat also has a nuttier flavor than white, which is sweeter. Also, the water here is quite hard. The hard water & high protein wheat react differently with the leavening, minerals and salts, altering texture and flavor. It’s chemistry, and not that complicated. Sorry you can’t grasp it. No, no I’m not.