I have found your website very complete and informative; it has revolutionized the way I make whole wheat bread. In fact, I constantly refer people to this site so they may experience the same results in their homes.
I have found just a few things that may be useful to others: as mentioned that the salt and sugar affect the way the yeast operates, I have experimented with the honey: I now mix mine with 1/4 cup of the water because I have found that doing so increases the rise of the loaf considerably.
Also, I usually use white flour instead of wheat gluten, out of convenience. But once I was completely out of white flour, so I decided to try substituting extra protien to make up the difference. I added 1/2 cup ground flax seed (plus the required amount of oil) and found that my loaves rose beautifully-- almost the same as my regular loaves. What a fabulous discovery!