Have you tried the white whole-wheat flour? I find that it does pretty well for combining with white flour, and not getting toooo heavy.

I tend to use it because of meiczyslaw's diabetes ... white bread is delicious, but a bit questionable on the blood sugar. Adding some whole-wheat flour slows the absorption, so. But that's just me -- and you don't have to deal with that. (:

And I second the question on the sel gris. Where on earth are you getting it that cheap? O_O I use kosher salt ... it's good enough for most things, but given that it's insalata caprese season, I may pick up some nice salt soon.