This reminds me of something I brewed a long time ago, based on a recipe from a Papazian book. I was aiming for a Belgian Grand Cru with a dry finish, since I didn't like malty in those days. According to the notes I wrote at the time, I used 5 lb of extra light dry malt plus 2 3/4 lb of honey. If you haven't used honey before, it ferments completely and without leaving a hot feel in the beer. It's a good way to reduce the maltiness of a recipe (or to boost the alcohol). I used to add a pound to a recipe pretty frequently.
I started that beer with Wyeast Belgian White yeast and, when the SG was down to 1.035, I added a pack of Glenbrew "Secret Brewers" yeast and some yeast nutrient. That's a dry yeast that has enzymes or something and can yield an extremely dry beer. I wrote that it finished at 1.003, which surprises me a little for being so low, but I remember it being a crisp beer, which went great with the orange peel, coriander seed and that odd Belgian taste. It was one of my best ever and I never tried making it again, even though some people asked me to, because I knew the next batch would have to be a letdown.
By the way, I never did the yeast starter thing and I'm pretty sure my local homebrew store said it isn't necessary with Wyeast or other liquid yeasts. Also, isn't there a homebrew store in Ft Worth or nearby? Go there instead of ordering and bounce your recipe ideas off the owner or other customers. The money to ship for your ingredients will take you pretty far in search of a local store.