Odds/Ends breads

I've been using up odds and ends of flours and grains (cooked and raw), and liquids. I looked at my flour stash as the stay-at-home started and people were panic buying flour. Hmmm, I could probably make it a year on all the flour I had. I also had lots of small bags of flours I don't really use: sprouted wheat flour, ramon flour (a grain from Guatemala), barley flour, amaranth flour, oat flour, buckwheat flour, garbanzo bean flour, and of course the usuals: AP, bread, whole wheat, and rye.

Same recipe as always and same process, just different flours and liquids.

500 g flour
325-350 g water
150 g sourdough starter
2 t salt
1.5 t vital wheat gluten if the flours are low gluten flours.