Tried Ultragrain flour with 30% WW in a Sourdough, and so far I don't care for it.
I have been using King Arthur's AP White (Unbleached) and it seems like a good AP flour. Most have less gluten (only 3g protein where KA's has 4g).
BUT we recently tried a bag of ConnAgra Ultragrain (30% Whole Wheat). It was there so I figured why not try it. It also had 4g protein. Anyways, I made a loaf of Sourdough in a loaf pan and I am not super crazy about this one. I've also considered finding someone with a grinder or buying the KitchenAid grinder unit for a test to see what the flavor of the entire wheat berry would taste like. But after this... I am re-thinking. Maybe I only like white with Sourdough.
Any other opinions on the "proper" flour taste for Sourdough?