Wheat Flour

I bought wheat flour. It was a milestone in my life, and I feel like a real Mormon mother/wife/woman. As a single person, I never bought wheat flour because it was more expensive, and I didn't really cook things that needed wheat flour. Now I cook pancakes about once a week, because I love pancakes, but we were getting tired of the flimsier white flour version. So I made the plunge and bought the $15.00 bag of wheat flour.
My experience got me thinking about the difference between wheat flour and white flour. How are they different? Now you experienced cooks, moms, MFHD majors out there already know the answer to this query. But I did a little research (wikipedia), and it was quite enlightening for me.
Here's what I learned: Obviously, white flour and wheat flour are both made out of wheat. The wheat flour, however, includes the bran, germ, and endosperm while the white flour only has the endosperm. Bran is the hard outer layer of the wheat that has most of the nutrition. The germ is the seed of the plant, and the endosperm is the starchy part of the plant. White flour only has the endosperm which makes it a lot less healthy. Interesting.

But Aaron and I were also wondering why wheat flour would be more expensive if it required less refining. Wikipedia says the cost is due to wheat flour's unpopularity and the fact that the people who make white flour can make a profit from the wheat germ and wheat bran by selling them separate from the flour.
Also, whole wheat flour can goes rancid a lot more quickly than regular flour. Apparently, the germ has some oil in it that makes it more likely to spoil. My sources tell me that you can definitely tell by the smell if your wheat flour goes bad. That would make some nasty bread.
Now that I have discovered the mysteries of flour, the next step on my journey to reaching the pinnacle of womanhood should be learning how to make dinner rolls that could be used for something other than medieval castle fortifications. What am I doing wrong!?