Approximate Type 80 flour by mixing?

I'm wanting to get a couple large bags of flour..
I tried a small bag of a type 80 flour, and like it.  But am wondering.. is mixing bread flour and some whole wheat basically the same thing?  If so.... That's a better option, as I can adjust the whole wheat to what I need.. .Which sometimes is none. 

But, is there any considerable difference to how it bakes and tastes? 

I could have sworn I had an account here from many years ago, but apparently not.  I am a very long time reader.  I make sourdough bread and pizza weekly. 

Thanks a lot!