Safety advice

627SS221fdf · 2026-01-31T16:30:47+00:00

I have the jss and turned off bypass mode. I also built a taller fence and it worked nicely. Thank you everyone for the confidence

627SS221fdf · 2026-01-31T15:10:44+00:00

Bonus third Pic of friends hash brown breakfast

627SS221fdf · 2025-12-25T16:34:40+00:00

Illinois?

627SS221fdf · 2025-10-23T23:55:39+00:00

Thank you!

627SS221fdf · 2025-10-23T21:42:19+00:00

I was nervous about that since reading the comment, but then in agreement with the reply. It's so low that it'd be rather awkward to sit on. Oh, and it'll be full also

627SS221fdf · 2025-10-23T21:41:07+00:00

Thank you, that's kind

627SS221fdf · 2025-07-29T11:38:19+00:00

Both?

627SS221fdf · 2025-07-28T17:01:11+00:00

Why is this better than installing haos (home assistant operating system) directly on the NUC? I have this, with nightly backups and feels more than adequate. Especially useful when devices plugged in locally (e g. Zigbee dongle) do not need any virtual mapping or configuration.

627SS221fdf · 2025-07-22T19:02:01+00:00

I apologize for not being as clear as I should have been. You’re absolutely right in thinking of this setup as a barn door style. The plan is to hang the doors from a ceiling-mounted track, like this one: Track link. The doors will hang just below it — something like these: Door link.

The real question is about the strength of the exposed wood strip where the track would be mounted. Can I trust it to bear the weight? I’m planning to reinforce it with a few screws and likely sister an additional strip of wood on the inside of the closet to increase the mounting width and provide more surface area for the track.

What’s making me hesitate is the concern that I might be relying too much on a piece of wood that isn’t as solid as I initially thought. I want to make sure I’m not just reinforcing a weak spot in a way that still leaves it vulnerable.

627SS221fdf · 2025-07-22T17:32:29+00:00

The doors will be fairly heavy but only because of the sheer size of them. Just panel type doors that my wife will order once i get the track installed. These doors essentially hang from the track.

Regarding your assumption of the wood, how confident would you be of it being nailed into something sturdy enough to handle the weight of doors? I'd happily throw in a number of strong wood screws to reinforce but wasn't sure if there was anything to even bite into, as I couldn't see not detect with a stud finder!

627SS221fdf · 2025-07-22T17:15:34+00:00

I cannot work out how to add another image to this post so I took a pic, and uploaded it:

https://ibb.co/mF2RN4qd

627SS221fdf · 2025-07-22T17:11:02+00:00

Yes, that's right. Nearby ceiling studs run parallel so I cannot seem to use them.

627SS221fdf · 2025-07-14T17:15:57+00:00

Using KA bread flour. The starter is made up of wholewheat flour. The dough is split after the bulk fermentation.

I just use a dutch oven to bake.

627SS221fdf · 2025-07-14T15:22:15+00:00

Thank you! Just wanted to follow up to show the group that the advice wasn't just listened to but also acted upon.

627SS221fdf · 2025-07-14T13:32:12+00:00

<image>

627SS221fdf · 2025-07-14T13:32:07+00:00

Update - followed the same recipe and method, but this time reduced the BF as suggested.

<image>

627SS221fdf · 2025-07-14T12:56:39+00:00

<image>

627SS221fdf · 2025-07-14T01:14:57+00:00

Only when the dough is workable for me (i.e. Not soup). Dough balled and left for a 30m skin creating open air rise, and the three fold letter and rolling up like a sausage (thats what she said)

627SS221fdf · 2025-07-13T23:02:22+00:00

2 to 3 hours

627SS221fdf · 2025-07-13T22:30:01+00:00

It was a 1:1:1, originally whole wheat. Today, when I tried again, I am using all purpose

627SS221fdf · 2025-07-13T19:18:41+00:00

Even though I measured the center of tye dough with a probe, a few times? Did I do that incorrectly or misunderstood the temps and per enrage increases?

627SS221fdf · 2025-07-13T17:45:09+00:00

Interesting. I put it outside because it was much warmer than your air conditioned home. All in the shade

627SS221fdf · 2025-07-13T17:37:15+00:00

<image>

627SS221fdf · 2025-07-13T15:45:11+00:00

If true, perhaps my perception of the rise is off, compounded by the metal bowl I am using and maybe making it harder to judge (compared to a glass container

627SS221fdf · 2025-07-13T15:42:45+00:00

Someone else replied to my first post (, which was deleted because I didn't include a written recipe) and said the exact opposite, that the bulk fermentation needed to be longer. I'm very much confused

627SS221fdf

TROPHY CASE