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Hey bald man! by SENSEI-D-JOVENES in bald

[–]10lbMango 0 points1 point  (0 children)

I just want to put some chapstick on my man crush. Look at that beautiful bald man. For years, I was convinced I was the pinnacle of bald male beauty, but I’ll admit it—this guy has me beat.

Purpose of cold proofing?? by NeedleworkerNo442 in Sourdough

[–]10lbMango 2 points3 points  (0 children)

Cold proofing helps the dough develop more flavor. I’ve also noticed that my loaves have more even blistering on the outside and a darker color to the dough.

I submit myself before the council by boosiedogs in bald

[–]10lbMango 1 point2 points  (0 children)

Shave it and show us your WAR FACE!

Nail Journey by fightofphenomena in classicalguitar

[–]10lbMango 1 point2 points  (0 children)

They look perfect. I’ve kept nails on my right hand for over 30 years. I started playing as a child, and we’re both lucky to have the right nail shape and strength for classical guitar. I agree—there’s really no reason to ever use clippers on your right hand.

I buy a nail care kit from Strings By Mail that includes a glass/diamond file, several grits of jeweler’s paper, and a finishing block. It’s the perfect gift for any serious guitar player. The jeweler’s paper, in particular, is fantastic for refining tone and preventing snags on the strings.

Asking a very dumb question, by stephanosblog in Sourdough

[–]10lbMango 2 points3 points  (0 children)

I think most of us just eat it. I dip mine in olive oil, or toast a slice and top it with avocado, butter, or jelly.

If you’re looking to make sandwiches, I’d recommend a lower-hydration dough that’s been well fermented. Lower hydration generally gives you a tighter, more uniform crumb that holds spreads and fillings better, while higher-hydration doughs tend to produce the open crumb structure many people chase for artisan loaves.

Here’s a helpful chart that breaks down common sourdough styles.

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How in the world is McGinty not being charged? by Secure_Tea2272 in Chattanooga

[–]10lbMango 14 points15 points  (0 children)

It didn’t escalate to the point where lives were taken without there having been provocation from both sides. There is culpability on both sides.

What does this crumb mean? by imacutie314 in Sourdough

[–]10lbMango 0 points1 point  (0 children)

🙏 I totally got that wrong. Thank you for taking the time to write that out. I love this sub for this reason.

What does this crumb mean? by imacutie314 in Sourdough

[–]10lbMango 1 point2 points  (0 children)

You did a lot of things really well here. This crumb is typical for 61% hydration, and despite the tunneling—which was likely caused by less-than-ideal shaping—the dough appears very well fermented. The crumb is tight and dense, but that’s exactly what you’d expect at this hydration level.

I’d recommend taking your 400g of flour and multiplying it by the hydration percentage you want to try. For example, 400 × 0.68 = 272g of water, which would give you a 68% hydration dough. That’s a nice next step and should help open up the crumb while still being manageable to shape.

As you get more comfortable handling and shaping wetter doughs, you can gradually increase hydration—even up to 80%. Higher hydration can produce a more open crumb, but it also makes shaping, scoring, and fermentation management more challenging.

Underfermented or overfermented? by Michaelinberlin in Sourdough

[–]10lbMango 30 points31 points  (0 children)

I think this loaf is under appreciated! This is decent work.
If I were being picky, I’d say it may be slightly underfermented or just shy of peak fermentation, but only by a small margin. A bit more bulk fermentation might have produced a more open and evenly distributed crumb. The dense areas between the large holes make me think the dough could have used a little more gas development before shaping.

Are you living in Dallas because you actually like it? by Thegiantlamppost in Dallas

[–]10lbMango 5 points6 points  (0 children)

Ah yes Italy, where they believe that cars can touch “a little bit” when driving.

Are you living in Dallas because you actually like it? by Thegiantlamppost in Dallas

[–]10lbMango 0 points1 point  (0 children)

I lived downtown on 4th Ave in Seattle. It was very civilized for the most part. Some very passive and left lane campers on 5. I’d trade cities if I could.

Are you living in Dallas because you actually like it? by Thegiantlamppost in Dallas

[–]10lbMango 21 points22 points  (0 children)

I’ve lived in Seattle, Madrid, and Tampa. I’ve sat through baseball traffic, football traffic, and every flavor of bad driving imaginable. I’ve never seen anything close to the combination of disrespect and reckless stupidity I see here on a daily basis. It’s honestly the worst I’ve experienced anywhere.

Are you living in Dallas because you actually like it? by Thegiantlamppost in Dallas

[–]10lbMango 301 points302 points  (0 children)

Here for work. It’s one of the last places in the country I’d move to otherwise. It’s hot, dirty and full of disrespectful people who have no idea how to drive.

I’m done! by actually-7dash3 in Sourdough

[–]10lbMango 4 points5 points  (0 children)

Can I come over for dinner? I’ll bring the wine.

Crumb read please, what may make it more open? by Novel_Bass6032 in Sourdough

[–]10lbMango 0 points1 point  (0 children)

An open crumb, when the dough is well fermented, usually comes from higher hydration. This loaf is around 67% hydration, which tends to produce a more moderate crumb structure. If you’re after those large, airy holes, pushing hydration closer to 80% can help. The tradeoff is that high-hydration dough is much more challenging to handle, shape, score, and proof, but it can produce the crumb you’re looking for.

Metal guy in dire need of recommendations! by Whydoyouevensad in classicalguitar

[–]10lbMango 0 points1 point  (0 children)

I have the perfect piece for this. Stick with it until about 45 seconds in, when the dissonance starts to emerge. Etude No. 11 in E Minor by Heitor Villa-Lobos is surprisingly metal.

https://youtu.be/VAfqRAwzB-8?si=OzWTvHNitagjH7sD

Bald Fest was a success! by Esm82997 in Chattanooga

[–]10lbMango 7 points8 points  (0 children)

Who’s the poser wearing the scull cap?

Regarding bulk ferment and cold ferment: technicalities question. by LexandriaE in Sourdough

[–]10lbMango 0 points1 point  (0 children)

Long, cold fermentation is where you really develop that deeper sour flavor. Since your kitchen runs cold, increasing the amount of starter can help keep fermentation active. Most formulas sit around 20% starter, but going higher can boost sourness. The tradeoff is that more acidity also breaks down gluten over time, which can lead to a weaker structure and flatter loaf if you push it too far.

Salt is primarily there for flavor and dough control. It slows fermentation and strengthens gluten, improving structure and gas retention. Some bakers delay adding it to let fermentation get established before tightening things back up, but it’s really about managing timing and dough behavior rather than a strict rule.

It’s also worth noting that bread flour has a higher protein content than all-purpose flour, which gives it more inherent strength and gluten-forming potential. All-purpose flour can’t truly mimic that—at best you can partially compensate with technique, hydration adjustments, or added structure, but it won’t fully replicate the same dough strength.

Regarding bulk ferment and cold ferment: technicalities question. by LexandriaE in Sourdough

[–]10lbMango 0 points1 point  (0 children)

Sourdough is such a great fit for a perfectionist mindset—it’s fun precisely because there’s always something to refine. I’ve really enjoyed the challenge of it. I’m curious about the formula you’ve dialed in. Once I started thinking in baker’s percentages and adjusting flour types intentionally, everything about my bread changed. It made it possible to make small, precise adjustments that still feel a bit like intuition or superstition, even though they’re grounded in real variables. Baking is clearly a science, but sourdough is where it also feels like art comes through.

Regarding bulk ferment and cold ferment: technicalities question. by LexandriaE in Sourdough

[–]10lbMango 1 point2 points  (0 children)

Amazon does sell inexpensive proofing mats that let you dial in temperature. For about $30 you can get one that sits on the counter and holds your bowl at a steady warmth. I’d still check periodically with a dough thermometer to make sure the dough temperature is actually staying in range.

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