I didn't know I couldn't post more than 1 pic for a blog entry. D'oh.
Here is a pic of the crumb of Loaf #1 (there were 2 loaves from the batch of dough).
See the little tree above the message box? Click it and it will allow you to upload more photos into the heart of your message. They do need to be compressed a bit. If its a digital image I usually just open it with Paint and save it as a jpeg so it isn't too large a file.
I think that's more than marginally successful.
Josh:I've noted the tree however I'd have to have the pic on a website. Here I am posting the image from my machine, not a website, it would appear I can only post 1 pic from my machine at a time. Maybe I'm missing something?
Thanks for the compliment on the bread. I'm sure it will be fine but I think that the loaf could 1) have more oven spring and 2) have a bit more "air" in the crumb (i.e. larger holes). So the question is do I let it proof/rise longer or go with a higher hydration? Or both?
(based on what I've learned so far with SD loaves and some feedback from David Snyder I am inclined to thing the answer is "both").
When you click the tree the little button to the right of the column that says image url. click it.
Then click upload pic. Then choose from your machine. click upload. then the pic will show up on the right with a file name. double click it. you'll spring back to the first page. click insert at the bottom.
Then your pic should be here. If it's too large you'll have to compress the photo.
As for your desires with the loaf. I'm not sure of the formula but David is very good with his whole wheat sours so maybe he can help you a bit further.
Josh:Thanks for the advice, I'll give it a shot on the next entry.
In other news I tried the bread in the evening, I toasted a piece and put a bit of butter on the slice. Good stuff. Although I'd like the crumb to be a bit "airier," I think I'd make this bread on a regular basis.
The kids like it, and my wife took a bite and thought it was tasty. No migraine with one bitty bite (lol).