to be clear: it's not good flour. in fact, i'm advocating against anyone bleaching flour at all. but access to food is limited for a lot of people and this is literally the only Aldi flour, so it's not people's fault if they get saddled with it (i did, this week).
I do use it as a base for my pizza dough: 1 cup spelt, 1/4 cup whole wheat, and the remaining 2 1/4 cups is this stuff. I get a good yeasted rise for a huge pie and a couple rolls if I prove it twice before spreading on a pan. But I have never tried making sourdough with it and I guess I won't!
it tastes fine but for some reason i've had trouble with it with sourdough? it's weird! i wonder if mixed flours helps. they do say whole grains are better for sourdough.