Greetings

Hello all, I'm not new to baking but I am new to learning great technique. I've referred to The Fresh Loaf off and on for a couple of years and now felt ready to post a couple of pics and get some feedback. I'm currently baking my way through Ken Forkish's "Flour Water Salt Yeast". I guess I first found this forum after picking up Reinhart's whole grain bread book (i'd been wowing the relatives with my pizza doughs from the American Pie book for some time) and found that my results were not really meeting my expectations with the whole grain breads. I'm still struggling to get decent textures from whole wheat recipes. mostly planning on lurking till I figure out solutions to my problems!