Hodgson Mill Whole Wheat Graham Flour
Back in the US, and making bread here for the first time. I'm still learning about the flours available to me. For WW flour, I've been initially drawn to Hodgson Mill Whole Wheat Graham flour (it has the large bran/germ that I am used to seeing from traditional stoneground flours). KA Traditional, by comparison, has a somewhat finer consistency and Bronze Chief seems ridiculously finely ground - totally alien to me, although I'm sure it performs well!
The Hodgson Mill Graham flour seems quite weak (low protein?) when water is added. It claims to be '100% whole wheat' but I'm wondering if it's actually 'whole wheat on steroids' - ie it has additional bran over and above that from the milled grain. Can anyone in the know or with experience with this flour shed any light on this?
Right now I'm using it to initialise a wheat starter, so dough performance is not important but I'd like to know whether a different whole wheat flour might be more appropriate further down the line for making whole grain/high extraction breads.