Toggle sidebar

Recent content by Jarhead6870

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Jarhead6870

    Do you use toppings on your chili?

    Reviving an old thread. My wife will serve her chili on top of spaghetti or rice or fried/baked potatoes topped with sour cream or cottage cheese, onions, cheddar cheese or avacado. Almost forgot, she also makes chili nachos or burritos quite often with cheddar cheese and onions.
  2. Jarhead6870

    Rye Sourdough...I have questions

    As mentioned in my previous post, I make a dough using 25% rye and we find it makes a good loaf. Today’s sourdough rye offering…
  3. Jarhead6870

    Rye Sourdough...I have questions

    I typically replace 25% of my bread flour with rye flour. Remember to add in the flour used in your starter in the total amount before calculating and subtracting. You can make rye flour percentage adjustments, up or down, to achieve your desired taste and density.
  4. Jarhead6870

    Sourdough Mishap

    Nice looking loaf; keep up the good work
  5. Jarhead6870

    Brown sugar and cinnamon loaf .

    Saweeeet!!! Nice looking loaf and interesting technique.
  6. Jarhead6870

    2nd try at Sour Dough = 1 Win + 1 Loss, Hot Cross Buns, Boule

    I have to admit, I’ve never used loaf pans for sourdough bread but your results have piqued my interest. I look forward to seeing your future results…
  7. Jarhead6870

    2nd try at Sour Dough = 1 Win + 1 Loss, Hot Cross Buns, Boule

    Open crumb has its drawbacks when achieved in loaf bread you are slicing. My wife gets frustrated when cutting into a loaf like the one below because the butter and jam, or other condiments, drip on her. Breads that are “hamburger sliced” horizontally work fine because the top or bottom of the...
  8. Jarhead6870

    2nd try at Sour Dough = 1 Win + 1 Loss, Hot Cross Buns, Boule

    Slashing the dough should be done just before entry to the oven. Slashing is done to control the oven spring. Too early, as you found out, allows the bread surface to reconnect, if you will, thus allowing the bread to seek out the weakest area of the loaf to expand; yours happened to be towards...
  9. Jarhead6870

    I Hate You all, Sour Dough Thanks @sandyut lol

    Congratulations on starting your journey.
  10. Jarhead6870

    My 1st Sourdough Bread

    As mentioned, letting the bread cool allows the moisture to be released and keeps the bread from being gummy. I allow mine to cool on a wire rack for at least 3 hours.
  11. Jarhead6870

    First two loaves of 2024

    Very nice!
  12. Jarhead6870

    Fresh Pecan Rolls on a Dreary Day

    Nice job, they look tasty!
  13. Jarhead6870

    Everything Bagel Sourdough

    Nice looking loaf, good job
  14. Jarhead6870

    Favorite Movies Thread...

    Mrs Jarhead and I have several but these are standouts we’ll watch whenever they are on. Unforgiven Shawshank Redemption Chinatown
  15. Jarhead6870

    Gas Grill Pies

    Thanks for the kind words. I make my doughs using a sourdough starter. Once I make the dough, they cold ferment in the fridge for 3 days before using. I have other dough formulas using yeast but my go-to is the sourdough.
See more
Top Bottom
Back
Clicky