Baked two loaves tonight -- a white sourdough, and a granary sourdough. Here's a closer shot of the granary:
The granary didn't rise as much as I would have liked, and was a little dense, but the flavour was fantastic. Maybe a small amount of regular yeast along with the sourdough next time? Or possibly just longer proving? It had definitely doubled in size when I put it in the oven, but I didn't get much in the way of oven spring.
That said, I baked this one after I'd baked the white one, so perhaps the oven temp hadn't fully recuperated when I put it in?
Will bake again though.