[girzel]

The absolute best-tasting "regular sourdough" I've ever made came from grinding my own wheat berries. I'm not actually that excited about whole-wheat bread, but what I do is get a 25-pound sack of wheat berries from Eastern Washington (I'm in Seattle), grind out about 120g, and make a "dry poolish" -- something like 40% hydration -- with the sourdough starter and a touch of malt powder (commercial flour has enzymes already added). Leave that in the fridge overnight, or for a day or two, and then use that to build a regular sourdough dough (which also gets bulk fermented in the fridge later).

Takes planning (and a grinder!), but very little effort. You get the all flavor of "real" whole wheat, compounded by slow fermentation, and the resulting bread is some of the best I've ever tasted.

I tried doing the same thing with ground rye berries, but oddly it wasn't all that exciting.