I've noticed that many artisan bread recipes will call for a small percentage of whole wheat flour to be mixed in with the strong flour. Why is it in there? It usually isn't enough whole wheat flour to affect flavor. Is it there because the yeast likes it?
Yeast does like whole wheat - to the extent that a significant amount of WW will change the schedule. Moreover, stone ground WW has more effect than roller milled. And, if using significant amounts of fresh stone ground flour, your schedule based on commercial flours not worth anything.
A bit of roller milled WW will give a few flakes of bran in a white crumb, and some like that aesthetic.
Yeast does like whole wheat - to the extent that a significant amount of WW will change the schedule. Moreover, stone ground WW has more effect than roller milled. And, if using significant amounts of fresh stone ground flour, your schedule based on commercial flours not worth anything.
A bit of roller milled WW will give a few flakes of bran in a white crumb, and some like that aesthetic.