Using whole wheat vs. bread or AP flour
I'm not really sure how to title this or where to ask but here goes. I mill my own flour at home by hand. I currently mill hard red and hard white flour. I create a fine flour that results in a nice and soft whole wheat loaf especially when I combine the two flours. My problem is that most recipes I have in books and such call for bread or AP flour. This means I have to keep this flour on hand as well.
Is there a way to make a substitue for AP or bread flours by hand milling? Do I need to get some soft wheat? Or do I perhaps use all whole wheat and add a bit of gluten to the recipe? I'm new to the hand milling aspect and haven't yet found a lot of resoureces for this aspect of baking.