My 3rd baking and I have made an acceptable sourdough loaf - thanks to the help and advice on this site. My boules were spreading out like frisbees. Finally made the dough a lot dryer (I thought it was TOO dry) and got a reasonably structured loaf. I used mainly white with 5% rye and 5% wholemeal.
Now I need to work on making it look a bit more beautiful!
Thanks for the great advice.