Yes! Whole Wheat Sourdough!
I'd tried the sourdough route before and had to quit. The main reason, I think, is because I keep my thermostat at 60 degrees Fahrenheit, and I had a hard time creating a proper environment for the starter and the bread dough. Brod and Taylor to the rescue! I didn't have to rig up a styrofoam ice chest with an electric light bulb. I just had to order the box that you can set at any temperature between 70 and 120 (1 degree increments).
It was no problem creating a starter. It had been no problem the last time, either. I think I used rye to get started last time. But this time it was 100% whole wheat, start to finish. I used Mike Avery's instructions in his book and on his web site sourdoughhome.com as my main source of information. He recommends getting started with whole wheat. But when it comes to maintenance, that's a different story. He indicates that refined flour works better for that. But I don't buy refined flour any more, not with my NutriMill and my little granary downstairs.
So the problem became finding a source of whole wheat sourdough info. The theory is that whole wheat was the main flour used in the 19th century by the sourdoughs. I don't know if that's true, but still refined flours are a recent invention, compared to sourdough-type starters, which are centuries old.
My first try at baking bread with the starter was an adaptation of Mike Avery's basic (white flour) sourdough recipe. Edible. It's always edible. But otherwise not very good. Then I looked through my own books and found Breadtime by Susan Jane Cheney. You can't tell except by examining the recipes, but it's all whole grain. I don't think there's a refined grain in the book. And there's a section on sourdoughs. So that was the recipe I used.
It took some persistence, including some fancy timing-manipulation (I had to refrigerate the dough at one point). But in the end I had a loaf that actually rose in the oven, the big test, in my opinion, of success. It's not holey, like some of the other loaves I was eyeballing on this site today, but they're not whole wheat either. Sticking close to the recipe this first time, I came out with two large loaves, each of which I cut in half; I held one half out and froze the other three. I'm currently working on the second of the four pieces, and I swear it gets better with each slice.
Still, the loaf was rather dense. Breadtime has a variation on the basic sourdough that includes 1/4 teaspoon active dry yeast. Unless I'm under the gun, I'm going to avoid this form of cheating (which I call sourdough-flavored bread). (I also have lots of gluten flour, which I may try just to use it up.) The starter is very young, and presumably the it will become stronger with practice.