"HUTCHNDI" > wrote in message=20
news:Ffkce.53$%44.39@lakeread06...
=20
> http://members.cox.net/hutchberryhome/index.htm

> The pic doesnt show the crust bubbles that well, I ate the really big
> ones....

Your bread and your photos could be improved.

To start, simple dough based on bread flour alone (& salt & water) is
easiest to get a good result with. Higher hydrations are the most =
difficult.
"Retarding" adds difficulty. Biggest pitfall is overdevelopment of the
sponge -- after that poor gluten development. You seem to be starting
out with things severely tipped against you, courageously striking out =
for=20
the "holy grail" (the huge bubbles) at the outset.

Another problem you get is bad advice, as the result of such pathetic
postings. Anybody who considers his sorry loaves look slightly better
than yours now feels qualified as an advice giver.

I make pretty good white sourdough bread, and give good advice. The
problem with my advice is that it is very hard to find. I suppose I =
could
try giving advice about taking digital photos, but how can you take bad
pictures with a digital camera(?) -- well maybe a cheap one does not=20
focus down enough for close-ups (macrophotography).

Notwithstanding that there will be people who will not be able to find
it, here is an example which attempts to make my claims credible:
http://www.prettycolors.com/bread%5F.../bread27APR05/

For what it's worth (probably nothing!).

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html