so I've just baked by second batch, took some pictures and I'm hoping for some feedback.
the method i used involved a refrigerated starter, I removed it from the fridge, added half of my mother starter (as it was time for a feeding anyway) mixed it and left for a few hours to reach room temperature, scooped out 200g, and added 100g of feed and 100g of water, then left it to double, this i divided evenly into two bowls, in one bowl i threw 8 cups of wholemeal, the other, 8 cups of rye and hefty amount of seeds (flax, poppy, chia), to each I added a tablespoon of salt, then added water until I got a dough I was happy with, kneaded for 10/15 minutes, then divided each in half and shaped into loaves. I let these proof overnight, covered with a wet cloth (about 12 hours). First thing this morning I preheated my oven to 200C and baked one of the wholemeal, one of the rye (on a pizza stone) and didn't get nearly as much oven spring as I expected, in fact I barely got any. will post more pictures of these once they've cooled enough to cut into.
so I knocked back the other two, gave them a quick knead, reshaped and currently have them rising again, uncovered. is there something I should be doing differently? I'm quite an experienced baker with commercial bakers yeast, but am still very new to sourdough, I thought that maybe I should just go back to baking with white and work from there, but I'd rather not.