Flour types

Hi there! Still new to baking sourdough, learning bakers percentages, etc.

I've got this one recipe that works great for me now that I've practiced and tried it a few times... And now I'm curious to try experimenting with new ingredients/bake temps and times/recipes/techniques.

One thing I've wondered and can't seem to find is, how does one come up with different flour blends for recipes? I read an article that was saying x flour works best for breads in this percentage, x flour doesnt work for breads at all and is best for pastries, x flour works for this and that... Or x flour is tricky to work with so start with this percentage and work up from there... and so on.

Is there some sort of chart to know these things? lol! Like what I'm wondering is what is the best ways to start experimenting with different flours and hydration percentages or what are some recommended blends that all of you out there like? And what different results do different types of flours yield?

I know a lot of this is testing it out for myself to see but I really would rather start with recipes that people like and know work well, rather than waste a bunch of ingredients (already tried and failed so many loaves in the beginning haha)... That way I can get a feel for the taste of different ingredients to see what I prefer for flavour.

Let me know, thanks! :)