Wheat flour

[Valley Commando]

I am thinking of using some soft wheat flour in my next BIAB, to increase head retention which was poor in my first effort. Wheat flour was a traditional ingredient in the past.
I know the main reason 3v brewers now prefer to use torrified wheat is because they fear use of wheat flour will result in stuck mashes/doughballs.
However these are not an issue in a full length BIAB thanks to the wonders of thh bag a stuck mash is impossible!

Plain flour is also a dirt cheap fermentable, provided enough diastatic power is present within the rest of the mash grain bill.

So who has done this before? Any experiences to share?