I just discovered a website by Sonia Gupta, called anybodycanbake.com … and she has an excellent recipe for 100% WHOLE WHEAT BREAD using the Tangzhong Method, & she doesn’t use any “Bread Flour” or Vital Wheat Gluten to make her 100% Whole Wheat Bread LIGHT AND FLUFFY using the Tangzhong Method. It’s amazing that this young woman (I think she lives in India) has come up with the sort of 100% Whole Wheat LOAF that is LIGHT and FLUFFY, using the Tangzhong Method, & NO “Bread Flour” (i.e. Bread Flour which is Hard Wheat Flour without the bran), & NO Vital Wheat Gluten. Now, she says that she’s working on making a SOURDOUGH 100% WHOLE WHEAT BREAD using the Tangzhong Method. I can’t wait to see what she comes up with. I hope either Eric at Breadtopia &/or Melissa Johnson can contact that young woman … Sonia Gupta … and, perhaps, make a trio of “bakers” to perfect a Sourdough 100% Whole Wheat Bread using the Tangzhong method. I used to bake our own 100% whole wheat bread loaves for some 15 years, starting in the mid-1980s, but stopped when fresh-baked organic 100% whole wheat bread loaves became widely available in the Toronto (Canada) area by 2000 … and I also became TOO BUSY with my Accounting Practice to find time to bake bread 3 times a week. I also used to grind my own organic HARD WHEAT kernels in my electric grain mill to make freshly-milled hard whole wheat flour for bread making. I would sift out the “bran” from the hard whole wheat flour to make “Bread flour” that I would use to make pizza dough, or dinner rolls that didn’t need to have bran in them. I also used to mill my own organic SOFT WHEAT kernels to make soft whole wheat flour … and I would sift out the bran to make soft wheat flour to make fancy cakes, cookies, pie crusts, etc. And I would use the “bran” to make bran muffins, etc. I won some prizes for my cakes, and cookies, over the years. Now that I’m retired, I am planning to go back to grinding my own grains & baking our breads … but this time I want to make bread with sourdough starter.