Welcome to the wonderful world of sourdough, Paula! Whole wheat flour does tend to absorb more liquid than white flour, so when subbing it into a recipe calling for white flour, we find we need to add up to 1 Tbsp extra liquid per cup of flour. From your description, it sounds as if your dough may have simply been too dry and that this slight adjustment might make a big difference. All whole wheat doughs do also tend to be a bit heavier and denser than white loaves, so you may also want to try using a combo of All-Purpose and Whole Wheat rather than all Whole Wheat. We hope you'll give it another try with these tips in mind and let us know how it goes! Mollie@KAF

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