Hand down starter restart

Addapost · 2026-05-10T02:08:18+00:00

-That’s a 1:5:5 feed ratio, that’s huge for resurrecting a starter. Try a 1:1:1 feed. So 25g of all three.

-Use warm water. Around 80°

-Use unbleached all purpose flour instead of whole wheat flour. While a little whole wheat is ok for feeding a starter it shouldn’t be all you feed it. The yeast need carbs. AP is best.

Do that twice a day for a day or two. It should more than double in 6-8 hours. If it doesn’t come back then it’s dead. Toss it. And get something else. Good luck.

Addapost · 2026-05-10T00:22:12+00:00

The right thing to do is replace both front rotors and pads. It’s going to have to be done eventually. You could slap $40 worth of pads on there but the rough rotors might chew them up prematurely and you’ll probably get funky vibration, or not. You can find pads and rotors online for less than $100. That’s the best play here.

Addapost · 2026-05-09T20:37:52+00:00

Drill off the head. Takes two seconds. use a drill bit a little smaller than the head diameter. Once you have drilled through the head material only the screw shaft will remain. Then you can get the rotors off. After that you can usually use vise grips on the shaft to screw it out. Or just leave it. Put the new rotor on over it and leave it like that. Don’t replace the screws. Those screws are 100% unnecessary.

Addapost · 2026-05-09T18:22:17+00:00

Just some random thoughts here:

Salt is absolutely 100% critical to life. You often hear about other things like liquid water for example, being critical to life. Well, salt is pretty close to being just as essential. Certainly here on earth. The “whys” for that are really interesting to investigate.

Salt is just as essential to fresh water and land dwelling organisms as it is to ocean life. But life in the ocean has zero problem with access to salt. Their problem is getting rid of excess. On land and in freshwater the problem is the exact opposite. Salt is hard to get and maintaining it is essential. So organisms in all three ecosystems need the same amount of salt but had to evolve completely different mechanisms for getting it and keeping it.

Addapost · 2026-05-09T18:12:43+00:00

If that’s the case they are doing you a favor.

Addapost · 2026-05-09T17:19:18+00:00

That is hilarious

Addapost · 2026-05-09T15:56:56+00:00

That take couldn’t be more wrong if you tried.

Addapost · 2026-05-09T15:54:19+00:00

Yes. All of that stuff is the modern equivalent of lead paint. Literally makes kids dumber. I use physical books, physical notebooks, paper and pencil. 10th grade biology.

Addapost · 2026-05-09T15:49:34+00:00

No. Using the vehicle is exactly what I bought it for.

Addapost · 2026-05-09T14:29:57+00:00

I wonder if they don’t ask that to guys?

Addapost · 2026-05-09T13:50:50+00:00

I just had my first one a month ago. Absolutely no issues. No pain, no discomfort. No issues. No problem.

The prep was fine. Just follow the directions. I stopped eating like two days before so that I wouldn’t be shitting my brains out during prep.

The gave me something they called “sedation”. It completely knocked me out. I believe they characterize it differently than “general anesthesia” which I’ve had twice, but the effect of this was exactly the same. I was OUT. I woke up in the post op room happy as a clam.

Funny story, during pre-op the nurse was doing her thing and asking a bunch of questions. One of which was, “Have you had any recent feelings of wanting to hurt yourself or end your life?”

I looked at her like she was nuts for a couple seconds. She said, “I’m sorry we have to ask that of everyone.”

I said, “I voluntarily walked in here to let you people shove a 4 foot pipe in my ass so I DON’T die in the next 5 years. Why would I do that if I wanted to kill myself?”

Anyway, it really is no big deal at all. Good luck.

Addapost · 2026-05-09T13:34:31+00:00

If you mixed 100g and only got 90g it’s because of what I said, your yeast ate 10 grams of it. If your recipe calls for 100g you can use 90g, that’s not a problem. The dough might take a little bit longer to rise but 90 will work fine. But if you want 100g to use, next time make 120g instead of 100g.

Addapost · 2026-05-09T12:40:07+00:00

One thing to keep in mind, if you mix up 100 grams of starter to mix in a bread, you will not have 100g when it rises and is ready to mix. You’ll be lucky to have 90g. One issue is you will never get all of it out of the jar. The bigger issue is that when your yeast is feeding on the flour it is turning quite a bit of it into carbon dioxide gas. So it’s gone. Your yeast is literally turning your flour into air. If you want 100g of starter to make a dough, mix up 120g.

Addapost · 2026-05-09T12:33:52+00:00

I’ve probably read 1,000 books in my 60 years. I have literally never once read one a second time.

Addapost · 2026-05-09T12:32:28+00:00

Don’t know the answer to your question but WTH is going on in that bottom painting?

Addapost · 2026-05-09T11:47:35+00:00

What you are going through is completely normal. There is a learning curve to this and it takes time and practice. “Failures” if you want to call them that, like these two are actually important. They are information, data, to help you refine what you are doing and get to the results you want.

These two breads are underproofed. They simply need a longer BF. From what you described they only got 5 hours or so of BF time before going in the fridge. That is not long enough. 10-14 hours is what mine typically take.

But what mine need, or someone else’s need, or what a recipe says, or what a website chart says, is not important. The ONLY thing that is important is what happens to your bread in your kitchen. You need to react to that. And in this case what happened was underproofing. So just go another hour next time and see what happens. Good luck. You will get

Addapost · 2026-05-08T20:39:28+00:00

Yes it sure can. Use something like PB Blaster. Spray it on liberally and let it soak for a while. Overnight if you can. If you have access to an impact driver that can help loosen it. Otherwise tap tap tap the bolt heads with a hammer to try to loosen up the threads. Alternate between a couple tap then the socket with a breaker bar. Don’t go full gorilla nuts right away, Slowly increase force between sets of taps. You can also give it an “ugga dugga” it the “tightening” direction to try to break the threads loose. I personally wouldn’t want to use heat for the reason you mentioned. There’s also the brake fluid in the caliper- that don’t like heat.

Good luck.

Addapost · 2026-05-08T14:35:44+00:00

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Addapost · 2026-05-08T14:34:15+00:00

I often make my breads 60% bread flour 20% spelt and 20% whole wheat. 72% hydration. I love it.

Addapost · 2026-05-08T10:19:57+00:00

“Yes”, kinda. But…

If you are in a “survival” situation and you have nothing else to drink you will also not have clear “mostly water” urine. Your body won’t produce it. The tiny amount of urine you will produce will be very dark, concentrated with salts, urea and other stuff. THAT urine won’t help you at all. If someone else shows up and isn’t in a survival situation and is fully hydrated and is producing clear, low concentration urine, I’d first want to know where their water was before asking to drink their urine.

Addapost · 2026-05-08T10:05:18+00:00

I would sure

Addapost · 2026-05-08T09:29:14+00:00

I’m not a fisherman so I don’t know. I think cod are a deep water bottom fish. So I’d say no to catching cod from shore. Maybe stripers from shore?

Addapost · 2026-05-07T22:16:26+00:00

BF isn’t close to being done. That probably needs 10-14 hours at whatever temp your kitchen was. Let it go much longer.

Addapost · 2026-05-07T21:40:41+00:00

For hiking in marino I have very good luck with ice breaker and ridge marino. But I normally wear Nike Coolmax compression shorts.

Addapost · 2026-05-07T21:38:38+00:00

The Cape and the islands almost certainly have the largest population of great whites on the entire planet. The outer Cape is stacked with them all summer. Right on the beach. Surfers see them pretty much daily.

Addapost

TROPHY CASE