I'm a newby.... just 4 months of sourdough baking but I'm hooked. I have tried this beautiful looking wholemeal Pain a l'Accienne three times now. The flavour is good but the loaf is heavy, very heavy and doesn't have the lovely airy texture of Shiao-ping's loaf. I have followed the recipe to the letter but no success. Some digging around on this site has revealed that wholemeal flour is low in gluten. This sounds like a reasonable cause but how did Shoa-ping achieve such great results if tha's the case. Anyway, am I better to add some wheat gluten to the recipe and in what quantities or better to add some white flour? I would really love some ideas.