A few shots from a beginner

Hi All

I have really gotten into baking in the last few months since my father gave me some of his starter. I have been playing around with different recipes and techniques for a bit. I'm not gong to lie, I've had a few disasters, mainly due to being overzealous and trying some high hydration recipes, without know what I was doing. I started back with a  50% loaf and worked back from that. 

So far I have experimented with light rye, dark rye and wholemeal mix.

Here are a few pictures.

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60% hydration - 20% Wholemeal

[URL=http://s4.photobucket.com/user/WildfireS3/media/Bread/B4F68D77-B392-4BFF-97B9-BB6277967A67_zpsmtx9g9do.jpg.html][/URL]

70% hydration - 20% light rye, made with water with basil leaves in it (starter included). This was really tasty! 

[URL=http://s4.photobucket.com/user/WildfireS3/media/Bread/E5488429-AECA-4171-BCF4-C087C2FDD44D_zpsuwe9xwh7.jpg.html][/URL]

70% hydration - 20% wholemeal with rye (not sure of the term) bits in it.

[URL=http://s4.photobucket.com/user/WildfireS3/media/Bread/B22C2435-EFFF-438D-8474-FCD799C987E3_zpswmilpeos.jpg.html][/URL]

75% hydration - Rustic Dark Rye baguettes

All were made with a Hybrid 20% dark rye starter, except the basil, which was white with basil water.

I've just had a go at an 80% hydration recipe, and it's in the oven now.

I'm really getting into baking and people have started asking for loaves. I'm looking forward to exploring and experimenting more!