I use a scoop of rye flour (30g) mixed with all purpose flour (70g) in my starter. The rye flour is like miracle gro for the bacteria. In my country it’s also cheaper than all purpose flour.
Depending on where you are (I’m not asking) there are a few other flours that really work well as boosters besides rye. Buckwheat, Red Millet, Barley, Teff all work well.
To answer your original question I wouldn’t bother using high gluten specifically for a starter. Whatever flour you normally use is fine.
I use a scoop of rye flour (30g) mixed with all purpose flour (70g) in my starter. The rye flour is like miracle gro for the bacteria. In my country it’s also cheaper than all purpose flour.
I’ve only recently even tried baking with rye, with rye flour being niche and relatively expensive in the US :(
Depending on where you are (I’m not asking) there are a few other flours that really work well as boosters besides rye. Buckwheat, Red Millet, Barley, Teff all work well.
To answer your original question I wouldn’t bother using high gluten specifically for a starter. Whatever flour you normally use is fine.