First attempt using my newly caught Whole wheat sourdough

After reading Peter Reinhart's Bread Bakers apprentice and Whole wheat breads countless times, doing my best to get what I can from them, I caught my first sourdough using the pineapple juice sollution.  I was rather excited when I noticed it very active and kept feeding it.  I found a recipe on this site and thought it would be easy enough to try and to get more familiar working with a wetter dough.  I noticed that the bread lacked body and strength but baked with it anyways.  I was afraid that the temp would be too hot for too long but I wouldnt know unless I try.  I was pleasantly surprised when the dough was perfectly baked (maybe slightly dark but anyways) and the flavor was pleasant.  Next time I plan on working out the issue with the strength by mixing it for a longer period of time of adding vital wheat glutin and not baking it quite so long.  I feel wonderful and eager to try countless other recipes (and develop some of my own)!!