Yup, hards for bread. Softs for pastry, too, like biscuits, pancakes, waffles, pie crust, fritter batter, cookies, etc. I love kamut, which seems to behave more like a pastry flour. I mix it with whatever I'm using....kamut and hard red for pizza dough, kamut and soft white for pie crust, kamut by itself for pasta (handle the noodles with care, as they are very fragile until cooked if made with kamut...but delicious!)
I've even made brownies with freshly ground soft white wheat and no one was the wiser. It is very different from storebought. You won't regret it.
How much to get of each depends on what you do more of. Right now I use much more soft white and kamut, but hope to make all or most of our bread this winter, so we will see. We still don't use much wheat in our diet, but I do like it. The two of us together probably use....um....less than a pound a week, maybe as much as two if it is a big sandwich-eating week for some reason. No kids here, though.
Ooooo, lasagna with homemade noodles! Turkey pot pie with biscuit topping! Peach pie with whole wheat crust!
