Does anyone know who mills this flour? I tried making a 100% whole wheat sourdough bread with it and could not get the gluten development I wanted. I then tried Bob's Red Mill Ivory (Organic), and am getting very similar results. So I wonder if BRM is where TJ gets their flour. (BTW, my third attempt is using Giusto's organic fine whole wheat, and I'm seeing really nice gluten development.) I am concluding that TJ white whole wheat is not good for sourdough bread but would like to hear what experience others have had.