I am trying to find a good recipe for a sourdough loaf with unbleached white bread flour, wholemeal and a little rye PLUS wholegrains. I would love to add soaked wholegrains, however, it doesn't seem to matter which soaker recipe I use, the dough turns out to be too wet and doesn't rise well. I really want to make this one: http://www.wildyeastblog.com/2010/03/08/seeded-multigrain-sourdough-it-i... 
but it's soggy even when I reduce the water by up to 40g. My unbleached white flour is from Marg and Maree's in Melbourne, Victoria. I think the protein content is around 11%.
I have read that wholegrains - even though they are soaked - could tear the gluten sheets and that the gluten will not be strong enough to sustain a long retardation overnight in the fridge. I have seen some photos of great wholegrain breads that seem to rise well. Any ideas for a good recipe?
Thinking hats on!
PS Have just made a lovely rye and caraway loaf.