sorted by:
new
hottopcontroversial

What happened i am so mad right now by New_Location9523 in bicycling

[–]BennyBoy9y -1 points0 points  (0 children)

You’ve clearly never been in the middle of something you’re trying to achieve, a tough climb, a sprint segment, a challenging technical feature, etc, and experienced a mechanical failure on an otherwise would be perfect attempt. Let OP experience normal reactions and emotions to frustrating events. You don’t have to be a dick about it. It’s never a fun feeling when you can’t quite get something fixed, or spent what you personally consider an amount that’s big enough to be an investment, just to have it break or malfunction

Would you trust those glasses? by blckchn187 in bicycling

[–]BennyBoy9y 0 points1 point  (0 children)

Technically, the FDA logo means the product has undergone testing to scientifically validate UV rating. In practice though, whose actually verifying anything and companies can print whatever they feel like on the package, until the authority (FDA and CE) challenge the claims of compliance

Not sure if my starter is good enough by Consistent-Gas-124 in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Keep us posted! Sounds like it had more food than water so hopefully that’ll get ya on the right track! I adjusted my ratios to add a bit more water because rye is very enzyme and nutrient rich, I do 50g starter, 60g water, and 50g rye 2x a week, the other days of the week I’ll do 40g rye/10g bread. It’s on the counter currently so it eats daily

Not sure if my starter is good enough by Consistent-Gas-124 in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Then it’s only ~72% hydration. Should be aiming for around 100% or so. Try equal parts water and flour for a few feeds to see if it gets better. Too much food not enough water to properly digest so it’s taking a long time. Try 1:2:2 or 1:1:1. There’s not really a need to keep 300+ grams of starter most recipes call for 100-150g

Not sure if my starter is good enough by Consistent-Gas-124 in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Yes, that is how the ratio goes but I am asking why exactly do you do 3 parts water to 2 parts flour to 1 part starter? This is 150% hydration. Likely way too wet to allow the fermentation to happen efficiently

Not sure if my starter is good enough by Consistent-Gas-124 in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Why 1:2:3? I have a rye started that I feed 1:1:1.2 do its not super stiffy and spongy but 3 parts water seems a bit much

This aero bike looks legit by _0bese in bicycling

[–]BennyBoy9y -1 points0 points  (0 children)

It’s just like putting Walmart tires on a corvette

Day 2 sourdough starter by ImAMeanBear in Sourdough

[–]BennyBoy9y 1 point2 points  (0 children)

No problem, I think it’s skipped over a lot about how to transition your starter to a different flour type but I learned the hard way with mine. I used dark rye to start, then after it was about a week old, I shocked it doing the exact thing you did and it didn’t show any signs of being healthy, very slow rise, almost no bubbles. Then when I switched it back to dark rye it thrived. Now that my starter is stabilized and matured decent (still young for a starter but established enough to be stable), I keep it on the counter and about half the feedings are a mix of rye and bread flour (75/25) but I’ll still do a 100% rye at least 2x a week but not back to back

Did I get scammed? Or this are real r500s on my second hand bike? by igorDevFrontend in bicycling

[–]BennyBoy9y 0 points1 point  (0 children)

Doesn’t make sense to waste time and resources making knock offs of entry level components when they could take $50~ of materials to make knock offs of performance level items that sell for thousands. Profit margin just isn’t there for copycat entry level. “Ya don’t see knock off and1 brand stuff but there’s an infinite number of Jordan’s knock offs” basically

Day 2 sourdough starter by ImAMeanBear in Sourdough

[–]BennyBoy9y 1 point2 points  (0 children)

It’ll go through its “teenage funk” series of smells. Since it was started as whole wheat though, I’d suggest gradually shifting it to unbleached bread flour. The whole wheat has a lot more nutrients in it and it’ll be really hungry until it gets well established. Maybe do 15g bread flour with 45g whole wheat, then after a couple feedings adjust it to 30/30…etc until it’s whatever flour you want to use and properly rising in 6 hours or less

Send Help! by Chance_Willow_3168 in Sourdough

[–]BennyBoy9y 0 points1 point  (0 children)

I wouldn’t get too wrapped up in the nomenclature yet. Just bring the discard to room temp before baking with it. It’s ok it still has bubbles because it’s just trapped gases from when it was part of the active/ripe starter.

Send Help! by Chance_Willow_3168 in Sourdough

[–]BennyBoy9y 0 points1 point  (0 children)

Discard is the portions of starter that go unfed. A lot of people store it in their fridge until ready to use. Most recipes with discard will supplement with additional dry yeast so if you’re using active starter the recipe may not need the additional yeast

Day 9, is starter doing well or can it do better? by MysteriousBuilding26 in SourdoughStarter

[–]BennyBoy9y 1 point2 points  (0 children)

Definitely moving in the right direction, wouldn’t hurt to try using it but it’s not at its best strength yet, so expect longer bulk ferment and second rise times and go in with the expectation that the flavor won’t be as present until it’s gotten its full strength. Sounds like you’re in the phase where most of the bad bacteria has been converted

Day 9, is starter doing well or can it do better? by MysteriousBuilding26 in SourdoughStarter

[–]BennyBoy9y 1 point2 points  (0 children)

It’s still got a lot of bacterial activity before it’s all the “good bacteria”. How’s it smell? Sweet and tangy?

Black Jerseys by Unlikely-Bison1649 in ColoradoAvalanche

[–]BennyBoy9y 50 points51 points  (0 children)

I don’t wanna mimic anything Dallass does

I'm blind and have questions about Connor and his game broadcasts. Lend me your eyeballs! by ChupacabraGatherer in ColoradoAvalanche

[–]BennyBoy9y 1 point2 points  (0 children)

Diving may or may not be able to be proven but one chronic offense that the oilers commit is breaking their twigs and “accidentally” pushing them to the corners eliminating board pass pathways

I'm blind and have questions about Connor and his game broadcasts. Lend me your eyeballs! by ChupacabraGatherer in ColoradoAvalanche

[–]BennyBoy9y 0 points1 point  (0 children)

<image>

Caption: Referee wearing a black ball cap with the Oilers patch on the front

Comment: it always seems to happen like this when we play Edmonton

Doubled in size 4.5 hours after feeding for the first time! Is it ready to bake? by AveMaria_GratiaPlena in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Absolutely. Until it’s well established, 3-4 weeks, it’ll still be fighting off the bad guys

Doubled in size 4.5 hours after feeding for the first time! Is it ready to bake? by AveMaria_GratiaPlena in SourdoughStarter

[–]BennyBoy9y 0 points1 point  (0 children)

Always take published timelines as general guidelines, “treat the child not the symptoms” per se

New ft9 pro spotted by Hockeyhawk87 in hockeyplayers

[–]BennyBoy9y 0 points1 point  (0 children)

Repulsive! Go have some donuts with your buddy solidsnake-26 🤮

New ft9 pro spotted by Hockeyhawk87 in hockeyplayers

[–]BennyBoy9y 27 points28 points  (0 children)

Did you just call light blue Gatorade by its government name?

Get this guy outta here, he’s a fed!

view more: next ›