That's interesting ... not hungry until dinner time π.
I like to buy a selection of flours from the whole food co-op - a bag of this and a bag of that. Last time round, I bought einkorn, spelt, light rye and khorasan (a light sandy colour, makes lovely flatbreads). But, until now anyway, I always mix them 50:50 with strong white flour - my favourite is Marriage's Canadian flour. Sometimes, I think about experimenting and changing the proportions, but usually when I am baking, I want to make bread fast (we have run out), so I quickly make my usual recipe and forget about variations π.
I agree about wholewheat pasta - too worthy!
I can imagine how you shop your flours. Same for me. I'll do whole grain spelt, rye, wheat .... π Mixing them is fun. Now I try to bake bared with fully whole grains mixture like the one in the photo on top. I wonder how this experiment turn to be. I hope it's OK for my family. At least they were not complaining this morning ... π
π π