Whole grain sourdough books
I want to get my hands on a book with mostly whole grain recipes. Doesn't have to be 100% whole grain, but 50 % and upwards is good. I see quite a few books focusing on WG that use commercial yeast, or a combination of sourdough and yeast. I would prefer one that focuses on naturally leavened bread, more artisan in style, or a book that at least explains how to adapt recipes when omitting commercial yeast. I really enjoy Hamelman's Bread and theperfectloaf.com, as well as Ginsberg's The Rye Baker. I have Peter Reinhart's Whole Grain Breads, which I have mixed feelings about when it comes to the sourdough aspect.
How is Chad Robertson's Tartine book in terms of whole grain recipes? Should I go with Tartine no. 3 instead? And what about The Laurel's Kitchen Bread Book, or do those recipes mostly contain commercial yeast?
Any tips appreciated!