WW flour differences
I have recently gotten back into baking after a decade lapse. I was a profesional baker for 7 years then a home baker for a couple of decades. Getting started back with my own wild starter (might as well jump back in with both feet) I have been mostly using Gold Medal bread flour and have been producing some very satisfying breads. I am wanting to make some whole grain breads. I used Pillsbury WW in the past as it was ground very fine and made good bread. I can not find that flour in my area. What WW flours are you using for your breads and what do you like about it? Localy I can get: Gold Medal, Hodgens Mill, and KA, and of course store brands. I would like a fairly strong flour any recomendations?