I use a regional formula being in Hailey, Idaho. Can I use the Brand New classic formula just using the Hillside Grain flour. Or should I stick to the original formula created specifically for Hillside Grain flour. I am confused. I am not having good luck with the New Classic Formula, it takes longer, like an hour to get through all the mixing. I need to let my 5 qt. KA cool down quite often, I am only doing a 2 loaf recipe at a time. Thank you for any tips or tricks!