Exploring flours for "white" sourdough
I'd appreciate some recommendations on high-protein bread flour for my sourdough.
I've used Central Milling but can't remember which remember which one! I recall it was a malted flour. I can do that again but was wondering what else might be good.
I did try Janie's Mill but as a whole wheat stoneground flour it has wonderful taste and likely was more nutritious. but it was a bit heavy for my taste and purpose.
What else is a good option?