Hi I tried out Beth Hensperger's whole wheat sourdough in my bread machine from "Bread Lovers Bread Machine Book". as she notes, the dough is very dry, and I added a bit of milk to it and just ran it overnight on the zojirushi programmed to do all 3 rises, the last 2 at their longest settings. this morning it was very lumpy, looked like a german coffee cake, but also very tasty. she does mention to add more milk which i'd did and i suppose id do more of, but wondering about the rises or any other ways to get a good sourdough from the machine in the morning? Thanks