Questions about sprouted grains, yeasts and sourdough starter

I'm looking to get into baking my own breads. My goal is to get the bread as healthy and easy to digest as possible because I often have digestive distress from commercial bread products (not so much sensitive to the gluten as anti-nutrients and other junk added to the bread). I've been researching bread-making and sourdough for the last few weeks. I'm about to purchase some flours but would like some advice and clarification on a few things first.

For now I'm trying to work on a basic sourdough bread, a pizza dough, brioche and focaccia.

I would like to try and use sprouted grains as much as possible, but from the research I've been doing, it seems like using 100% sprouted grains often results in a much thicker and wetter dough that does not rise as much. Also the information on making a sourdough starter out of 100% sprouted grain is very sparse, however from what I did find, it seems the process is fairly different from making sourdough starter with un-sprouted grains.

I will do my best to organize my questions concisely:

1. Sprouting results in more enzymes that, to my understanding, break down proteins more quickly in the bread. This accomplishes much of the same task as fermenting the bread with a sourdough starter and the kneading process. With that said, if I make my starter with 100% sprouted grains, am I going to be able to use it like a regular sourdough starter in sourdough recipes or do I need to reduce my fermenting times? Or is it a case of the enzymes break down the protein too quickly and you can't really get a bread that rises without it falling apart, or that letting it ferment with the extra enzymes from sprouting will result in too much protein being broken down and a bread that falls apart?

2. The first question is around using sprouted grains in the sourdough starter, this question is around using 100% sprouted grains in the dough (ideally with a starter made from 100% sprouted grains). Again my goal is to have a lighter airy dough, like a standard sourdough. Most of the 100% sprouted grain breads I've seen are very dense. Even the sprouted grain breads I buy (that are airy and similar to regular bread) all have a mixture of sprouted and un-sprouted grains. So I'm wondering if it is even possible to get this kind of bread with 100% sprouted grain or does this lead to the problem I alluded to in question 1 with the bread not holding up if you try to ferment with 100% sprouted grain?

I'm pretty sure these 2 questions will help me get through the sourdough bread and the pizza dough.

3. The third question is more about yeast and the brioche/focaccia. I'm interested in experimenting with trying to make these in a slightly healthier way. Ideally trying to use at least some amount of sprouted grains and some kind of active live yeast instead of a dry one. Does anyone have suggestions of how possible this would be with sprouted grains and what difference or considerations would need to be taken? And I assume the yeast can't be substituted out directly for sourdough starter like in some bread recipes. Is there a way to use some kind of wild or living yeast? Or what would be the healthier kind of yeast to use for these kinds of bread? Is a standard commercially produced baker's or brewer's yeast my only option other than instant yeast?

Hopefully the line of question isn't too misguided or insane. Still very new to bread making and there is a lot to learn. Thanks for reading.