First try at 100% whole wheat sourdough!

I was surprised how light and airy this whole wheat bread turned out, I thought it would be dense.
This recipe was from Grant Bakes, but I did make some small alterations, such as using my Kitchenaid for only 30 seconds to combine everything because this is the messiest, stickiest part! Then let it rest before the stretch and folds.
Ingredients:
Whole wheat flour -450 grams
Water – 375 grams
Sourdough starter 100 grams
Salt 10 grams

Note – Whole wheat retains heat longer than white bread, so give it longer before slicing (at least 3 hours)