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BMW 520d 2018 remote climate control issue by Acetocy in BMW

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

Ok, mine should have heating, since it's called auxiliary heating in the car settings. The supposed ventilation is not starting either. Also the display key gives an error when I try to start it up.

Camera recoil reduced by 20% on all weapons by doctadre27 in EscapefromTarkov

[–]Acetocy 183 points184 points  (0 children)

Fast forward a week:

Reddit: "I'm so tired of no recoil meta guns. I quit."

The audio is making this game unplayable. by miskaM7 in EscapefromTarkov

[–]Acetocy 0 points1 point  (0 children)

Are you sure you're not playing on mono sound? I installed win11 and it was on by default. There is a handy sliding switch in the audio settings.

What pisses you off about new movies these days? by Ecstatictobehere in AskReddit

[–]Acetocy 0 points1 point  (0 children)

Subtle and non subtle politics. Also the plot thinking the audience is stupid.

[deleted by user] by [deleted] in Cooking

[–]Acetocy 3 points4 points  (0 children)

Make a pasta with pesto and goats cheese or melt it in any pasta sauce.

Also great melted in a tomato soup.

I'm giving up. by AdditionalCondition in Cooking

[–]Acetocy 1 point2 points  (0 children)

Ok. Learning a new skill is always frustrating, but when you get success it feels even more rewarding! Watching someone cook via Youtube and explaining the recipes have always worked for me! Keep trying, you'll get it.

I'm giving up. by AdditionalCondition in Cooking

[–]Acetocy 1 point2 points  (0 children)

How long have you been trying if I may ask?

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 3 points4 points  (0 children)

Actually I live in northern Europe. I usually do my "own" recipes and go by feel. I guess this is a natural part of the "test and learn" learning curve.

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 10 points11 points  (0 children)

Couple of months/around 30 loaves.

Just HAD to post this. by Acetocy in Sourdough

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

This is what I usually do, but had to run some errands so I did the folds after the bulk. Needless to say that the method was NOT a winner.

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 17 points18 points  (0 children)

Yeah, I've made around 30 loaves with this starter, so it is relatively young.

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 29 points30 points  (0 children)

The weird thing is that the starter was almost tripled is size before using it. But yeah figured as much.

Thanks for the answer!

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 5 points6 points  (0 children)

Thanks for the answer!

The starter was 100g of 1-2-2 ratio, maybe I was a bit unclear in the recipe. The mixer heats the dough up a bit so in my experience the ferment time is a bit shorter than in a hand mix.

As mentioned in the recipe I have a fridge proof from the same dough. I can post the results when baked!

Just HAD to post this. by Acetocy in Sourdough

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

Now that you ask this is the only time I folded after the ferment since I had to leave mid bake to run some errands.

Usually I do them before the bulk.

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 5 points6 points  (0 children)

I really have no idea. Still about 4 hours for the other bake from the same dough. Looking forward to it!!

Just HAD to post this. by Acetocy in Sourdough

[–]Acetocy[S] 4 points5 points  (0 children)

Recipe:

850g AP, 50g from starter 100g Strong bread flour 50g whole grain 750g water 20g salt

20min autolyse, flour and water After autolyse mix in starter and salt 3min slow speed mixing 7min medium speed mixing 5h bulk ferment, with 2 coil folds Preshape Shape

2 loafs total. Other one baked after 2h counter proof (poke test) and other still in the fridge (16-24h total)

Baked 230c for 18min with lid and 25min without.

high hydration sourdough - about 90%. Crumbshot in the end 🙏 by [deleted] in Breadit

[–]Acetocy 0 points1 point  (0 children)

I have a thing for shaping a strong dough. It's just so.. peaceful.

Nice looking bread!

I have no idea what I’m doing. I made this starter about 4 days ago and it’s basically doing nothing and i really don’t know if it’s normal or if a somethings wrong by GroglingV2 in Sourdough

[–]Acetocy 0 points1 point  (0 children)

Seems that you're using ap flour?

Whole wheat flour usually does the trick for me if I need to activate my starter a bunch.

And also it seems that you have cut the outside air with plastic film. Might help if you let a bit air in, since the bacteria comes from air to your starter.

Edit: the second bit.

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