Different (wheat) grains work better for different recipes.

Freshly ground whole wheat is wonderfull, and makes a delicious recipes, but... not all recipes work the same with every type of wheat. Here is a brief list of wheat types and which food recipes work best:

HARD RED is best for breads and items that require high rising.

HARD WHITE will also rise well, but has a less heavy ‘taste’ and ‘look’ than the red.
Both Hard Red, and Hard White can be mixed equally to make a deliciously light bread.

SOFT WHITE is best for pastries and flat breads such as pancakes, tortillas and biscuits. Biscuits hold together better with soft white wheat - just don‘t twist that biscuit cutter.