Whole grain sourdough

I've been home milling for a few years, and was baking 50+% whole wheat before that.

my findings:

fresh home  milled flour is more oily than store-bought whole wheat. So I use less oil/milk.

You will likely need a tad more gluten to build the gluten network around the bran particles. Bran "cutting" gluten has been demonstrated to be false, but the net effect is the same -- it interferes/blocks the gluten network.  therefore, you need to work the dough a bit more (the mechanical action developes gluten), and/or maybe add VWG, or use at least a small percentage of white flour. So, I would advise against the less-gluteny soft wheat.

KA AP is high, 11.6% protein, but other brands of AP are closer to 10%.  So if you ever use another brand, use the other brand's Bread flour.

Whole wheat is just plain going to give a less puffy crumb than an all white flour loaf.  But you can do work-arounds as best one can.  Mine are: 2 hour autolyse (no leaven, no salt).   Get the right combination of mix/knead and stretch and folds to _develop_ the gluten network.  Do what you think is under-proof to get a good oven spring.

Also, I autolyse only the whole wheat, not the white flour.  my home-milled flour is coarse, so I want to give it a chance to get the water absorbed before the white flour gets it.  

Once you get your hydration percentages "dialed in", you'll recognize the phase where the soaker/autolyse looks over-hydrated, because it has not absorbed the water yet.  Then when you add the salt (either before or after levain and any white flour), it temporarily looks underhydrated until the dough relaxes.

Whole wheat flour, especially fresh milled, ferments faster than white flour because the extra enzymes in the bran make sugar quicker out of the starch.  So the  higher the percentag of WW, the less starter/levain I use.  At 90% WW, I do about 7% prefermented flour for a same day bake, or 3.5% for an overnight bulk ferment or proof.

I'm currently doing 90% home-milled whole wheat loaves, with 10% white flour.  A 1200 g 86-88% hydration dough ball/boule fits in the deep pot portion of my 3.2 qt Lodge combo cooker.  If I use the skillet/lid part, I can get up to 1630 g of dough in it.

My 90% loaves need to sit uncut for 20 hours to develop the flavor that I like.

Using hard white wheat berries, as opposed to hard red wheat berries, thereby getting a lighter colored crumb, "hides" the percentage of whole wheat from your white-bread-loving friends who may be averse to whole wheat.  Some people get scared off by the darker color crumb. My loaves are mostly from white wheat berries, and Kamut, which is yellow.  So my loaves don't look as if they are 90% whole wheat.

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I've become somewhat of a whole-grain snob and evangelist.  So I like to spread the word that with whole grain flour from white wheat berries, and the right procedures (autolyse, hydration, stretch/fold, timings, long bakes, etc) you can make "near" 100% whole grain bread that most white-bread-loving people will find acceptable.