Good effort G, sourdough can be temperamental! Remember to feed your starter regularly, and keep it in the fridge if you want to slow down the fermentation - I feed my white every 4 days, but rye-based ones need more frequent attention
Yep, got the wholemeal in the fridge at the moment. Will come out tonight so that it is really active when Sarina and I make the sponge on Friday night.