Bread-Bakers v106.n024.10

Dear Fellow Baking Enthusiasts, I am a home baker who is 
experimenting with freshly ground whole grain flours and my sourdough 
starter to make breads.  So far, the breads I've baked have good 
flavor, but are too heavy.  Is there is a patient teacher in the 
group who can show me how to work with wet whole grain doughs to 
produce a lighter loaf?  I need help in shaping and slashing as 
well.  Of course, I am happy to pay for your time.  Many thanks!

Warm Regards,
Pat Kleinberg