I was looking the whole wheat french bread recipe on page 96 and 97 and it says 5 1/2 cups of whole wheat flour, a combination of: 4 cups bread flour plus 1 1/2 cups pastry flour.  I notice that the book refers to something called whole wheat bread flour.  Nowadays, in the stores, I find bread flour or whole wheat flour.  Two different creatures.  I believe she means high protein whole wheat flour when she says bread flour.  I mill my own wheat.  I can finely grind the whole wheat from either hard red or hard white wheat.  But the pastry flour.  If I finely grind soft red wheat will I be approximating pastry flour?  I believe the mix is to get a flour lower in gluten than regular bread flour. 

Since this is a book on whole grains, I assume whole wheat pastry flour is intended.

I cannot test this until the weekend so I thought I would ask first.