hard red/white spring wheat berries
I have 6 gallons of hard red spring wheat and 6 gallons of hard white spring wheat. I have a mill and have ground my own flour and used it in other recipes/baking but not in artisan type bread baking yet. I have read some on this topic but there seems to be some conflicting info and I can't quite figure out what types of bread these wheat berries and their flour would be best suited for. I also have diastatic malt powder. Can I make my own bread flour? Does anyone use these types of wheat berries and grind them at home? If so, what types of breads are you making with them? Ideally I would like to use the flour as the main part in a formula instead of adding a percentage to another flour.
Would either of these be well suited for all or part of the flour in say Susan's Sourdough Boule?
Any pointing in the right direction would be appreciated. Thanks.