The local health store has two white flours: Organic Unbleached Ultimate Performer, and Baker's Choice.
It looks like the former is 14g protein (high protein red wheat) while the latter is 4g!
Does high protein translate to high gluten flour?
Which is the best substitute for what is normally referred to as "bread flour" (stretchy rather than cakey crumb).
The flour expert at the store said "it's called ultimate because anything you make will taste better." Uh-huh.