"Soft Wheat Is for Cakes and Pie Crusts..."

The title of this post is another thing I have heard from almost everyone.  I have ordered White Sonora wheat a couple of times and it makes great bread (as others have found).  Hayden Flour Mills and Breadtopia (and probably others) sell it. It's a heritage white wheat, but is classified as soft.

So far, I haven't tried to make 100% whole wheat with it, just my normal 50/50 sourdough blend.  It behaves about as well as any other white whole wheat flour, which is to say it's very mild and rises well when blended with white flour.