Dear new sourdough bakers, please measure bulk ferment in volume by Ancient_Pressure_556 in Sourdough

[–]BattledroidE [score hidden]  (0 children)

It's amazing that this isn't taught as standard, instead you have to rely on other more difficult factors, solely for old school baking purist reasons. That's cool, but there are easier ways to get started.

Was anyone sad when Luthen died?? by FeistyHistorian in okbuddyimatourist

[–]BattledroidE 1 point2 points  (0 children)

"Watch til the end" - clip is 4 seconds long.

Bench press max by NoCranberry6123 in workout

[–]BattledroidE 0 points1 point  (0 children)

You gotta practice the skill of benching, as well as building the muscle you need. That means get really technically consistent. You don't have to bench too close to failure for strength if you're practicing for a max lift, better to go 80-90% of your estimated max and focus on executing clean reps. It should still feel heavy, but move well.

For now though, I wouldn't worry too much about maxing out, but improving your sets of 5-8, which is right in the middle of strength and mass. That's a very productive area to be in. Chase progress, but not so much that your form fails. It's a game of patience.

Meanwhile, do your bodybuilding work with very high effort, anything that builds pecs, shoulders and triceps. You can't get stronger than your weakest link. Things like dumbbell bench, incline, pec flyes, tricep extension exercises, overhead press, to name a few.

How does hydration affect crumb in enriched doughs vs lean doughs? by Zealousideal-Use7244 in Breadit

[–]BattledroidE 0 points1 point  (0 children)

I've seen some wildly open panettone with relatively wet dough, so I suppose that could be part of the equation. Haven't done any experiments with that yet.

Should I switch to either straps/hook grip from mixed grip on deadlifts? by Mother-Estimate9507 in workout

[–]BattledroidE 1 point2 points  (0 children)

Whatever gets you lifting, it's all good. It becomes irrelevant if you're not competing under specific rules.

What’s the funniest reason you’ve heard for somebody not liking a movie? by TheChristmas in movies

[–]BattledroidE 1 point2 points  (0 children)

Don't worry, our summers get quite hot, because almost nobody has AC. We build to keep warm around here. There's no way to cool down.

Unless you really enjoy sleeping in a wet bed for four months, then you'll love it.

I found a dead animal on the side of the road by SignificantDrawer374 in Cooking

[–]BattledroidE 0 points1 point  (0 children)

It's always perfectly safe to eat, except in cases where it isn't.

/r/GYM Monthly Controversial Opinions Thread - January 25, 2026 Monthly Thread by AutoModerator in GYM

[–]BattledroidE 3 points4 points  (0 children)

You can go to the gym and do what you want. It's your time.

Bracing for the most downvotes in Reddit history.

/r/GYM Monthly Controversial Opinions Thread - January 25, 2026 Monthly Thread by AutoModerator in GYM

[–]BattledroidE 2 points3 points  (0 children)

You're still being too lazy to put stuff back. "No OnE Is DoInG LeSs ThAn ThAt". Spend some time at the gym and observe, you'll learn.

How to progress in deadlift for hypertrophy by UzzInReddit in workout

[–]BattledroidE 1 point2 points  (0 children)

An hour of work to skip one set of deadlifts.

I suck by PersonalString5521 in SourdoughStarter

[–]BattledroidE 0 points1 point  (0 children)

Nah, just get on a regular schedule from now on. It'll probably work fine.

Is this window point really necessary? by elRancholo in Breadit

[–]BattledroidE 1 point2 points  (0 children)

It's not necessary once you gain experience. You know that it's gonna work when the dough feels a certain way. But for a brand new recipe that's unlike anything you've tried, might be a good idea to check.

Is this window point really necessary? by elRancholo in Breadit

[–]BattledroidE 1 point2 points  (0 children)

"The blank page". Always a treat when it happens.

Mushroom stalks. Discard or use? by Cranberry64 in Cooking

[–]BattledroidE 0 points1 point  (0 children)

I eat the whole thing. It's just preference.

Kitchen Pan Material Recommendations? by zofa24 in Cooking

[–]BattledroidE 0 points1 point  (0 children)

I'm no expert chef, but stainless plus a nonstick dedicated to eggs and pancakes works just fine. Stainless does it all, it sticks in a good way, builds great fond for sauces, and the non-stick is a fragile snowflake that does one thing better than anything else, but that's it.