Need some bread rising advice

Bread #22 shows how long it can feel to get to 108. Need to go back, reflect, and concentrate on basics. Not getting a great rise with this 50 percent whole wheat from Hamelman - the levain build. All in all, results from doing a sponge or levain not working well. Any helpful hints are welcome. For bread #23, returning to mixing the dough all at once witha previous recipe and the starter. Will see how it goes. (Sorry, no pictures because this old laptop can't shrink the jpg size.) http://ow.ly/kh3ct