Glad you liked and adapted the recipe Lobo. I encourage you to try more
whole wheat flour, but make sure you use whole wheat bread flour, which is
fine. You won't get the loaf as light as you seek if all the flour is
ground in a coffee grinder. (I use my coffee grinder to make rye meal.) I
agree "fluffy" isn't quite the right word for desem, but it does taste
"light' even if you use 100% ww, because the sourdough and bacteria break
down the harsher aspects of the bran over 32 hours or so.
Jonathan