Skipping yeast from books
I'd like to ask for your help. I'm a beginner bread baker, making my own sourdough (Reinhart recipe) at home and baking 100% whole wheat bread (from Reinhart's Artisan Breads Everyday) on a regular basis. I'm quite satisfied with the results. To make it a bit complicate i'm on a candida diet, can eat only whole grain flour and not allowed to use yeast. So sourdough is a natural choice. But that's the only recipe i know where i can bake without yeast.
I've recently bought Reinhart's Whole Grain Breads and the Hamelman Breads book as i would like to try new recipes. I'm a bit disappointed as almost all of the recipes are with yeast (but they are great books of course). I know that's not that easy to just leave yeast. Is it any way to increase the sourdough or any other method to leave yeast somehow?
In the Artisan Breads the yeast is only optional, so maybe there is some way to use those recipes.
Any advice would be helpful.
Thanks in advance,