It is all in the flour.

Try 'King Arthur' bread flour for maximum gluten.
In the netherlands we found the ph level of the water to significantly affect the gluten development.,p>

The rough folk guide is 'a pint is pound the world around and two cups equal a pint".* (because flour is fluffy the pint is heaping)

Sincerely,

Gargoyle

unless you are UK ... inwhich case follow 'Harry Short Pants' and move to France.