I'm only at about 50# right now of white flour... need to up that a bit. Plenty of wheat berries, but the whole wheat is easier to work with when you cut it with white flour, imo.
I've been using more flour than some times. Probably mostly because DH has really been loving the sourdough bread since I got my new starter a couple of months ago... I've already shared it with two others locally, so the love just goes around

Oh, and in line with the topic... one of my sisters in Denver says she is still not able to find yeast in the stores consistently... I told her to buy bulk online, so that should take care of it, but I do find it surprising.