tartine 3 bakers?

hi, happy new year. has anybody been baking from the new TARTINE THREE book? i have finally finished reading it, and was planning to dive in. was thinking to use 50/50 for the high extraction flour, and start with one of the ryes, before moving to 'ancient grains'. some of the techniques remind me of what pr did in his whole grains book (pre-soaking grains overnight, etc) so there's not much terribly new here, but i like the assortment of grains he's using. 

question though -- when he uses whole wheat in addition to 'high extraction', would that include white-whole wheat in addition to stone-ground? he doesnt really specify