I didn't start mixing in whole wheat and spelt (milder wheat flavor) flour until the last few years of my 45 years of baking. I was spurred by the fact that I have grown to not be satisfied with the rather 'white bread' one- dimensionality of flavor and texture of baked goods made with all white flour.I'm hoping more 52 bakers will start incorporating whole wheat flour/spelt flour (milder) in their recipes. Have you considered that? I'm finding that the texture , flavor (richer, somewhat deeper, like brown sugar over white sugar)and healthiness benefits are really good .
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)