Tara asked:

In your homemade wheat bread, do you really use all-purpose flour for half the flour or can I use bread flour?

You certainly can use bread flour for half of the flour in my wheat bread recipe. :)

I used to use 1/2 all-purpose flour since that was the cheapest and what I had on hand at all times. Then, we converted the recipe to 100% whole wheat flour (see additional notes of the recipe) and have been making it that way.

I recently got a 50 lb. bag of bread flour since I realized that almost all of my all-purpose flour was being used for challah, pizza crust, Italian Cheese Bread or other yeast breads.

In summary, these are the flours I use the most (and consequently keep on hand):

Whole wheat bread flour (ground from hard wheat)

Whole wheat pastry flour (ground from soft wheat)

Bread flour (purchased in bulk at Costco)

All-purpose flour (only used for thickening gravies, soups, etc. since I haven't had success thickening with whole wheat flour or bread flour!)

I do have the advantage of owning a grain mill, which allows me to have different flours "on demand", ground from grains such a corn, brown rice, oats, etc...

I'd love some reader input on the topic of flours! How many different kinds of flour do you have in your pantry at any given time?