Degrees of Baking

One of my New Year's resolutions this year is to drastically improve my baking. My husband is a wheat farmer. It is remarkably economically inefficient to buy wheat in the store. It is also healthier to use my husband's wheat since he raises some heirloom varieties, doesn't farm with chemicals, and we don't use preservatives in our home kitchen.

I went to the library to find some books to help me in my quest. I am having great difficulty finding what I'm looking for. I want to learn how to really bake, especially sourdough bread, with whole wheat flour.

I am reminded of how our society has relied on processed foods for so long that our "real" recipes have been lost.

In baking bread, there seems to be degrees of baking:
Pop-a-can
Boxed mixed
Quick breads
The bread machine
White flour breads using commercial yeast
White flour breads using sourdough
Partial whole wheat breads using commercial yeast or sourdough
100% Whole wheat flour breads using sourdough

I'm going for the last line here, the 100% whole wheat flour breads using sourdough. These are impossible to find. Books like How to Bake Everything are a misnomer. Words like "from scratch" and "homemade" are misnomers.

I'm just frustrated that I am again running into this.

Earlier this month, I tasted whole wheat tortilla chips that were really homemade. No one knew the recipe used. I tried to find one. All the recipes were either rebooting store bought tortillas or making homemade tortillas. It's just frustrating. I want the real thing.