Sorghum flour, provides noticeable different flavour in wheat bread?
General question: does sorghum flour provide a noticeable different taste to wheat flour, like the way that rye flour added to wheat flour gives a different taste?
More details: I recently bought a small bag of sorghum flour with the intention of mixing it into my tried and true bread recipes just to give the wheat bread a different flavour. I'm not interested in making gluten-free breads, which is where sorghum flour seems to pop up most in this forum. Would the sorghum flour in the wheat/sorghum mixture provide a noticeably different flavour?