This answer is not really what you are looking for but maybe it will be helpful anyway.
My suggestion is that if you have access to heirloom whole wheat flour to make the switch. Modern wheat varieties were developed to have a bran/germ that are easier to machine separate (ie hardier) so when they are mixed back in they can damage your care fully developed gluten structure.
with heirloom varieties that were never sifted/separated to begin with this is less of an issue and you do higher % of WW with more consistency.
Good luck!
