White whole wheat flour, the third baking

I gave white whole wheat a second try last week --- with a sour dough recipe.
It was a bust. Not as good as the first batch.
So today, I ran a test: two ordinary batches of wholewheat bread: one with regular wholewheat flour, one with white wholewheat; a biga or poolish to start, molasses and oatmeal as additives, but other than that, yeast, flour, salt and water.
The breads were both good: they were both comparable. The flavours were good: the lift was slightly better in the white whole wheat, but it was a minor difference.
The colours of the loaves were slightly different, but it was far from being close to white bread: it was just a little lighter in colour than the full wholewheat loaf.

As a consequence, I'm probably not going to bother with while whole wheat flour: the children will eat brown bread, so even if it came in a lighter colour, it wouldn't matter: the flavour is not quite as complex and full: and the fibre content is lower by a little.

Please let me know if you find a recipe where this flour shines, and I'll try it again:
otherwise, I'll stick to my tried and true flours.

Yours, in conclusion,
N.