Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps some hints at a formula that can help me accomplish this, assuming it is feasible (i.e. mixing will produce a close substitute for high-gluten flour). I'm also interested in any quality differences with this mixed approach vs. just using high-gluten flour in recipes.
You can assume I'm using King Arthur bread flour and King Arthur vital wheat gluten (or analogously King Arthur AP flour and vital wheat gluten), and that I'll be baking bread with the flours.
Note: this related question (When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?) mentions mixing, but doesn't go into details on ratios, etc.