Hi Baker junkies!
Would just like to share with other beginner bakers how much is possible with the simple sourdough process and to not get too disheartened if your loaf is not exactly as you want it ... yet!
I recently baked loaf #38 and it was finally one that I was proud of (I am a bit of a perfectionist). Unfortunately I have no photo tho, as this loaf was taken to a BBQ :o(
I used a 100% wholemeal stater and the loaf was in total 75% wholoemeal and the flours were 100% organic or chemical free. I also added seeds to the mix for taste. Despite all this the oven spring doubled the loaf size and produced an open, soft and extremely tasty crumb. The crust was nice and crunchy and the remained of the loaf stayed edible and soft for three days without any additives.
I'd be very happy to share my experiences / recipe with anyone but I just thought that a note of inspiration is sometimes appreciated on the sometimes arduous path of the sourdough baking learning curve.
I'd also like to say a huge thanks to all members of this site for the inspiring, thoughtfull and knowledgable posts that have kept me going through some pretty dense and brick looking loaves!