Take #3 and I have some results that I like:
The loaf is a mostly white loaf (50% wholemeal in the starter) based on [url=http://www.danlepard.com/forum/viewtopic.php?t=14&highlight=]directions[/url] Dan Lepard gave in a posting on his forum, with slightly higher hydration (unintentionally -- bad mental arithmetic!) and longer proofing.
It's a bigger loaf than I expected; next time I'll scale it down a bit, I think. Happily it tastes good.
Comments and suggestions for improvement most welcome.
[ Edited to fix image links after Maedi's quoting fix. ]