My daughter said she wanted to eat the whole loaf! This made a delicious, crusty loaf. With that said, however, I would not recommend this for a novice bread baker. I have seen some comments about the consistency of the dough. How much water you need will depend on a few factors: how much moisture is in the flour, the humidity in the air, how hydrated your starter is, etc. You need to be able to judge these, and adjust accordingly. Also keep in mind that starter-raised loaves rise much more slowly. So if you want it more quickly, you will have to add more commercial yeast to the mix. I used the dough setting on my bread machine, and after it was mixed, I let the dough rise in the pan for about 30-40 minutes. Then, I used the bake setting on the machine to finish the bread. ( My whole wheat cycle was not long enough) If you baby this bread a little bit, you will be rewarded with a crusty, light and tasty loaf!
Thanks for sharing, Mari!