Fast forward: Well, a few months ago, I learned that hard red or white whole wheat has a higher protein content, making it better for any baked good containing yeast.
When making other quick breads, cookies or cakes that don't contain yeast, soft whole wheat (and better yet sprouted whole wheat) flour makes a lighter, more tender final product. And a happier real foodie family.
So, there you have it. If you want more detail, go knock yourself out. Here's a great article from the Fresh Loaf to get ya started.