Hi-Extract Spelt - T1050?

C'est moi, about 2 hours in trying to tweak the mill to get the spelt fine enough to get more than 40% off by way of spelt bran.  In case you're wondering, yes, I am desolate, and bowed in abject supplication to the goddess Ceres to yield me more bolted spelt.  She was unmoved.

Went back and tweaked to get about 1200 g of finer whole spelt flour, and passing through my 1/30" sieve I was left with a grand total of.....10% retained bran, so I'm calling it a "90% bolted" and will use it when anything like a hi-extract spelt is called for.  Many German formulas I've come across call for them, and even Chad Robertson in his one spelt sourdough in Tartine #3 calls for hi-extract spelt.Not too geeked about doing this regularly for such a poor payoff.  So looking for sources for a kind of spelt, something like KA's medium rye.  Would be a stand-in for German T 1050.

Anyone ever come across a U.S. of Canadian source?

Thanks,

Paul

ps:  anyone watching the Superbowl?  Born in S. Cal so sort of interested in the (sort of L.A.) Rams.  Living in WI well, you know.  Son is rooting for the Bengals.