Flour Hydration Experiment with Multiple Flours

[jesuistombe]

In Chapter 7.4 you recommend conducting an experiment to see how much water a new flour can absorb. In the previous chapter you give an example bread with whole wheat and bread flour. It is not clear to me how to conduct the recipe in this case.

1. Do I do one experiment for each of the flours and compute the hydration as a weighted sum with the same ratios as the flour in the bread?
2. Does it even make sense to do this experiment with whole wheat or other types of flours (bc can pure wholewheat flour pass the window pane test?)?

I would much appreciate any clarification on this, and am sure that other users would as well:)