Hi Don, our Do Nothing Sourdough bread offers a similar method, and begins with more whole wheat flour, so this might be a recipe you want to take a look at along side PJ's. Keep in mind as you up the whole wheat content in a recipe like this, fermentation tends to happen faster, so you may need to cut back on the fermentation time as well as increase the hydration. Adding more whole wheat flour will also generally contribute to more sour flavor. While a few folds at the beginning of the process might be helpful, it's really not necessary just because your adding more whole wheat flour. Adding vital wheat gluten can give you a stronger rise, but be sure to add additional liquid as well, since VWG also soaks up more water. I would add at least as much additional water as VWG added. 

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