Coarse flour trouble

Hey guys, I have just started grinding my own flour from hard red and hard white wheat. The flour my grinder turns out is very course, unless I grind twice. My starter gets on well, but when I try to make a loaf, I get almost no rise. So far I have made an inedible brick, a barely edible brick, and tonight a decent but very heavy loaf. I have searched here and found with heavier flour add more water. This was before tonight's loaf, and I added more water, but was hesitant to add to much. Add more? Am I on the right track? Thanks