Bread Making

I have not come up with a good loaf of bread using my starter. The taste has been pretty good, but the bread has been too dense, and of course bread made with just flour and water doesn't keep long. Today I added a bit of the starter to the french bread recipe I have been using (modified version of the recipe in Volume 2 of Julia Child, substituting about a cup of whole wheat flour for some of the white and much less complicated loaf formation). If good, I will post a picture later. I will also add some of the starter to a very basic whole wheat bread recipe and see how that works. Stay tuned...