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’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.