It looks like you are on the way to making a somewhat similar developer but with added sulfite and lower pH to give finer grain.They usually put a little sodium metabisulfite in to make a buffer (Xtol,Mytol). Hope you reveal your next formula.
Alan, thanks for the formula and the chemistry clues. I need chemistry clues because photochemistry and developer-engineering are new to me, as you'll see in my response to Gerald below. Yes, it looks like I'm heading toward a PC-Borax plus sulfite. I encourage you to try it first.

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How exactly did OP evaluate the graininess, sharpness, speed and curve shapes for different contrast gradients in comparison to XTOL?
Michael, my tests are so early and preliminary that no sensitometric (sp?) measurements have been done. I simply visually compared scans from a Nikon Coolscan on the monitor, where black-point/white-point/gamma were assigned identically in the scans.
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If you wish to continue experimenting then you will need a good book on photochemistry. Grant Haist's two books are the most current but there is also Mason and Glafkides.
I have these books: Film Developing Cookbook, Darkroom Cookbook, Photographic Chemistry (Eaton, too shallow), and Photographic Processing Chemistry (Mason). I would love to get a hold of Haist's set, but his books cost a few hundred dollars (I've hunted for them). I suspect they are a better investment than classic cameras.

or maybe that should be

Anyway, Mason is by far the most thorough text I have, and I wish I had more information still. At your suggestion, perhaps I'll drop the $$$ into Haist's work. Which volume should I get? Well, I'm gathering many bits and pieces from the Internet. At this point, I only know some simple rules, and not even enough of them, such as the "like dissolves like" which you pointed out. My ignorance of photographic chemistry is frustrating, and I'm learning as fast as I can.
Here's an idea I thought of while in the shower: Go ahead and add insoluble chemicals to propylene glycol or TEA. They won't dissolve, so they'll be in a suspension, and will settle to the bottom of the bottle. Before measuring out some concentrate, shake the bottle to get the insolubles back into suspension. I think this can only work if (1) those solids don't cake (stick) together when settled at the bottom, and (2) the viscosity of the concentrate is reasonably low to allow quick dispersion by shaking. Any thoughts on this? Should this idea go down the shower-drain from whence it came?
Mark Overton