Hello Kailey, If it were me and I had what you have, I would try vs no bread
A couple of thoughts, though: if you’ve been making a 100% whole wheat with your milled flour, but using commercial yeast … and were happy, then follow the same recipe except sub 60 grams (1/4 cup) starter for each 1/4 tsp commercial yeast. And lengthen the process.
Another option that I think I’d try would be to make the “no knead sourdough” recipe/technique with your ingredients, add a bit more water and maybe some honey AND barely mix all together and then into the frig for a 24-48 hour rest, warm, shape and bake.
Trevor at Breadwerx has some “premix” techniques that work well with high % whole grain.
I’ve made 100% white whole wheat (commercially milled white whole wheat) with some added vital wheat gluten to success. Another ingredient you might have if you are working with 100% whole wheat: diastatic malt powder? Either of those will help the whole wheat.
I think you will get an edible loaf no matter what, even if it doesn’t look like the photos