So you keep on developing your recipe?
I like that.
I did one batch recently when I did not have enough ap flour, and made it up to the total weight with bread flour. This also worked.
Do I read correct that you no longer make a seperate starter, but mix everything together and leave for a long rise?
Do you still use the hot water? And finish off with a couple of french folds?
I quite like whole wheat bread, so will try one shortly with a higher percentage.