Wholemeal sourdough!

So, refusing to be beaten by an Eastern European wild "man" (ie my sourdough starter by the name of Boris), I attempted my second sourdough loaf.

Using the River Cottage book - which seems MUCH more suited to the novice breadmaker (like me!!) - I followed the advice and made up a sponge mix (starter, water and flour) and left it out overnight. Funny... looks a LOT like the actual dough I made for the white leaven loaf (further suggesting to me that I went badly wrong somewhere with that one!!!!). If anything, once I'd added the rest of the flour required, it was a bit dry.. I added more water, but think now I could have added more. It didn't rise and become as "pillowy" as the instructions led me to believe it would. Anyway... this is the result....

sponge mix after spending the night left at room temp... looking good!!

Rising!!

So THAT's more like it :-)

Looks better but, on cutting it open, it is far too dense. I think this is due to the dough being too dry... needs to be much wetter to create the sort of "open crumb" texture of true sourdough. So I'm going to keep feeding "Boris" and have another go in a week or so.... the quest continues!!!