Dustin Tigner (Lvl1Baker)

Haha, no worries. I've been so busy, I haven't even used this computer to check Bluesky. >< Might decide to move this computer into my main office so I can better use it for social media.

Sounds like the loaf was delicious!

Sounds great! I've not baked too many rye loaves. Mine tend to be quite dense, so I'm interested in how yours turns out. :)

In the winter, when I finish baking, I leave the door open to help with heating, haha. Not sure how the Summer will go. I'll probably just let the air conditioner deal with it (and pay extra for it...).

Yup. I check before I go to bed each night. Well done. :)

Haha, you can always bring it back! I've had rye that wasn't condensed, but who knows how much actual rye flour they used. It could have been bread flour and caraway seeds, lol.

Definitely worth making. :)

It was very tasty. :)

Hope you have a fun event!

Two loaves of sourdough rye bread.

Reuben sandwiches in the frying pan.

Sliced open Reuben sandwich, showing off all the inside goodness.

Made some rye sourdough bread in order to make a Reuben sandwich. My first Reuben. Woot! I didn't have nearly enough meat, haha. Rye is also hard to not make a condensed loaf. I'll keep working on it. :)

#breadsky 🍽️

I'm trying to be back! Haha, I just have a lot of projects, family, etc. But I'm taking pictures, preparing for when I have time. :)

Yup! I baked a few more and the last one kind of exploded, too... lol. It's what happens when you have too much cheese (or the perfect amount of cheese, haha).

Thanks, man. That's life. Got to see my extended family for the first time in a long while, so that was nice. :)

Jalapeno and cheddar sourdough bread.

Jalapeno and cheddar sourdough bread. Side view.

Jalapeno and cheddar sourdough bread.

Jalapeno and cheddar sourdough bread.

Wow, this kind of exploded, haha.

#breadsky

Looks like they turned out well! (Sorry, I've been offline for a bit. Family, funeral, and lots of baking.)

Haha, thanks. :)

Crumb shot of a sourdough loaf made with dragon fruit powder.

Concord grape jelly on pink sourdough bread.

Grape jelly on pink sourdough bread, haha. I probably could use a lot more dragon fruit powder to get a deeper color. Either way, tasted the same, which means it tasted great. :)

#breadsky

Woot! I've written down the ingredients. I'll see about making it next week.

Ah, alright. I've only fermented things, I haven't picked anything before. But that could be fun (and probably a lot easier than saurkraut, haha).

Thanks! It turned out well. :)

Thanks!

I've baked like 200 loaves of normal sourdough, and I'm still experimenting, haha. Makes sense your yeast likes cider. I wonder if the dough is actually proofing faster or if the cider is making it more gassy while it still has plenty of fuel from the flour. Keep experimenting and let me know! :)

Reuben sandwich

I've not had one before, but I snagged this image from Allrecipes, and that looks tasty. I don't think my saurkraut will work well, though. It has dill and garlic in it. Or maybe that doesn't matter?

Indeed! I even lost weight with this. It's quite filling.

Haha! You're not wrong... but more cheese is better. ;)

Yeah, that sounds delicious. I'm sure it smells good, too. I should challenge myself once a week to do something completely new...

It's hard having a normal grilled cheese after using fresh, home-baked jalapeno and cheddar sourdough bread. :)

I'm sure it will! It only takes about a week to have a good starter, then the sourness is largely up to when you use the starter. Growing peppers sounds like it will take a while... lol.

Oh? I'm usually not the person who eats jalapenos, so I have little experience. Dill, you say? I'm sure I can find some at the grocery store this Sunday. :)

Thanks for sharing! How does this change the flavor? I'm just used to the basic ingredients of flour, water, and salt, haha. I'm currently experimenting with dragon fruit powder, though. Just baked some pink (mildly pink) loaves. I'm afraid it'll change the flavor, but we'll see!

Interesting. I guess I was thinking of them as not savory, thus sweet (and for using fruit). But I've honestly not tried bread like that before. I'll add it to my bread-baking bucket list. ;)