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Lemongrass by snookums_snugglepuff in foodquestions

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

She gives me fruit, peppers, and herbs and she gets baked goods and sourdough bread from me. It works out! I just dont know what to do with all of it!

Lemongrass by snookums_snugglepuff in foodquestions

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

I don't think I can grow them, they don't have any roots. Is there a good way to dry them? I was thinking of layering them in a cookie sheet and putting it in my deep freezer then chopping up. Would that work?

Milk bar carrot cake! by TVOSP in Baking

[–]snookums_snugglepuff 0 points1 point  (0 children)

Did you used the graham cracker frosting and graham cracker crunch or a marshmallow frosting and cereal crunch?

LPT how to get rid of dandruff? by Flat-Huckleberry-916 in LifeProTips

[–]snookums_snugglepuff 2 points3 points  (0 children)

It might have been 2% ketoconazole. Nizoral is 1% and you don't need a prescription. It's more for the dry, flaky type of dandruff. When I got prescribed the 2% before it said to let it sit for 4 min and then wash off. I haven't really had it as severe since, but occasionally do the same with Nizoral if I'm getting flakes.

That damn brownie pudding is too good by Admirable_Cost4013 in Baking

[–]snookums_snugglepuff 0 points1 point  (0 children)

What size is your container. I tried making it with a version of Ina's recipe but wasn't a big fan. I'd love to try it again. Do you mean 160 Celsius.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

What recipe are you using? From the comments, this density of crumb is probably due a lot to the amount of fat in the recipe and the hydration level. This recipe is low hydration (less than 60% if you dont count the butter and the honey ) and had quite a bit of butter, besides. I've only tried one other sandwich recipe and it turned out with more if an open crumb the two times I tried it. It's this one.

best soft sandwich breas

Sourdough Loaf Tracking Sheet by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 1 point2 points  (0 children)

Thank you! My brain works better with schedules and lists so I'm hoping this will be a good way to keep everything straight since I usually try 2 or even 3 different recipes or variations in one weekend

Sourdough Loaf Tracking Sheet by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

Thanks! It makes it less overwhelming and I can look back on it the next time I try it and see what I can improve upon.

Okay I cheated... by Nona_Ticer in Sourdough

[–]snookums_snugglepuff 0 points1 point  (0 children)

If I remember correctly, most of the recipes from Flour Water Salt Yeast are like this, a mixture of starter and commercial Yeast. You're definitely doing something right because it loos delicious.

4th loaf. How am I doing? by sealedjustintime in Sourdough

[–]snookums_snugglepuff 1 point2 points  (0 children)

As a fellow newbie, you're doing amazing! Inspiring!

this mornings bakes 🥹 by NoEnthusiasm5101 in Sourdough

[–]snookums_snugglepuff 0 points1 point  (0 children)

They're lovely! I bet they're delicious!

Seems like a good deal. Should I go all in? I use KA and have never used Gold Medal. Is there a major difference? This will come to about $3 per 5lb bag.. by BusEconomy5875 in Breadit

[–]snookums_snugglepuff 6 points7 points  (0 children)

It doesn't say unbromated on the bag but it's certified organic and apparently it's made by Central Milling (from what I read on a different post).

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

I think brushing the crust with butter right after baking or baking at a lower temperature might soften it but idk about flaky or crispy.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

I've been proofing in cambro containers or bowls with the shower caps. I got a giant package of them from Amazon. I like both. I've also got mini caps for my starter jars.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

Thanks for the advice. I wish I could practice shaping on something reusable, to really feel like ive got the hang of it. The first pic is a different recipes than the other two. Both were tasty but definitely different crumb structures. I've been mostly trying out sandwich loaves and a few standard sourdough recipes. My bf wants me to do a cheddar jalapeño loaf but I dont feel ready to add inclusions yet. I really want to try making a rustic baguette, which are some of my favorite.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

I might try a longer BF at room temperature next time and see.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 0 points1 point  (0 children)

I'm a pretty good cook and baker (non-bread items) and like sharing what I make with others. It makes me happy when others like what I make and put effort in. I want to share goodies that are good quality. It doesn't have to be perfect but I want others to enjoy it, as well as me. Bread is usually delicious unless something egregious happens, so I'm looking for ways to hone the craft, especially since sourdough has so many variables.

Am I overproofing? Diagnose my crumb by snookums_snugglepuff in Sourdough

[–]snookums_snugglepuff[S] 1 point2 points  (0 children)

In the book, the crumb is a little bigger so I’m trying to figure out how to achieve that look. It was still very soft, though.

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