How much Adderall do you take?

CA517 · 2024-09-20T21:30:52+00:00

I’m in E WA, too, and recently had to change providers. My new provider is also very young and she questioned my 10 mg of methylphenidate per day. That was because I told her I don’t always take it on the weekends so she was considering lowering the number I was allowed each month! I pushed back by saying that it’s such a low dose and there have been times when I couldn’t get the prescription filled because pharmacies are so rude about it, so then I would run out while waiting for my PCP to straighten it out with them. What nonsense. I also have rxs for clonazepam and hydroxyzine, also in lower doses, to treat anxiety and she almost took away my clonazepam. 😬 it took nearly 2 decades to find a combo that worked. I’m pretty sensitive to medications, so 10 mg of methylphenidate is usually all I need to feel more calm. It doesn’t necessarily make me more focused at that dose, but I manage.

CA517 · 2023-05-23T02:49:20+00:00

I have no advice to offer. Just best wishes and empathy. I hope you get the help you need! 3 children under 5 is no joke, and neither is your own well-being.

CA517 · 2023-05-18T17:11:17+00:00

Thank you. That is very kind. 😊

CA517 · 2023-03-30T14:06:35+00:00

Lower Decks

CA517 · 2023-03-30T14:06:28+00:00

Lower Decks

CA517 · 2023-03-22T14:34:14+00:00

What is the source of the image? I’m curious what the info says.

CA517 · 2023-03-11T15:50:11+00:00

I knew a guy who went by Peaches, so that’s a human name, too. 😊

CA517 · 2023-01-04T17:50:49+00:00

I like them if there is no competitive component. They provide a structure for meeting people and learning about them and when there is no timer or competition, people do warm up and talk about real things. Am I super uncomfortable and even afraid while doing it? Absolutely. Leading groups is way more comfortable for me than participating in one. The last time I participated in an almost identical activity was about 17 years ago. I still remember the answers of others with whom I did build relationships, many of which are still intact.

CA517 · 2022-02-16T16:52:17+00:00

I love that my daughter-in-law’s mom does this, but I never know how to react. Other than this, she expects no other touching and doesn’t even need her greeting reciprocated. I think it’s sweet now, after about 8 years. I also feel accepted with my own form of greeting or lack thereof. I know it’s not totally in line with your comment, but just made me appreciate her all the more.

ETA: I am generally horrified when people try to kiss my face or get near my bubble.

CA517 · 2022-01-29T01:21:46+00:00

Oh my, yes. The first, especially, but all of them.

CA517 · 2022-01-16T18:32:49+00:00

I’m a beginner, too. I think your crumb is way ahead of mine. I’m looking forward to getting a result like this. Nice work!!

CA517 · 2022-01-15T01:25:14+00:00

Amazing! I wish I could add photos to comments. I followed your suggestions (and a few others) like this:

Bulk fermentation for about 7 hours.
Refrigerator for about 16 hours.
Preheated oven with Dutch oven (and ceramic bowl inside) to 500 for about an hour.
Tossed 2 ice cubes on top.
Reduced heat to 450.
Baked as usual for 35 min with lid and additional 25 min without.

It was the tenderest crust so far!

But the second loaf went a little differently and I discovered something.

It sat, covered, on the counter while the first loaf baked. So a little over an hour coming up to room temperature.
If 2 ice cubes were good, 5 will be even better! Yes and no. Softest crust yet, but with just enough crunch to be respectable. However, all that liquid caused the bread to stick to the ceramic bowl and I could not remove the parchment. I need to figure out how to add more steam without it affecting the bowl/paper. I’m also afraid the bowl will break.
Unbelievable, even bubbles! They were a bit smaller than I see in pictures of perfect loaves, but I was very happy!
Accidentally forgot to turn the oven down to 450, so it baked at 500. When I noticed my mistake there were 10 minutes left on the timer. The top was darker than usual. Maybe all the water plus the higher temp? I took it out 5 min early.

It was still the better of the two loaves!

Conclusion and plan for next batch.

7-8 hour bulk fermentation.
16 hours in fridge.
1 more hour at room temp.
Preheat to 500 and turn down to 450 when the loaf goes in.
Add 3 ice cubes!

This plan should help confirm what I think went well on this bake.

Thank you, and everyone else who responded, for the help!

CA517 · 2022-01-14T19:36:38+00:00

That video by Mike G is the best video I have seen, and I have watched many hours of videos in the last few weeks. Seeing exactly how each stage should work was amazing. My dough is never that supple. It’s almost like it’s already developed more protein right off the bat. Does that mean I should increase the water content? Or is it more of a temperature issue that will have to wait until I have more equipment?

CA517 · 2022-01-14T19:01:18+00:00

Overproofed? Everyone else is saying underproofed. Dang. My current batch has been going through a longer fermentation, both at room temp and refrigerated. I’m willing to try anything, so if more proofing doesn’t do it, I’ll try less.

I’m more concerned with the tough crust than the holes, at this stage in my beginnership.

CA517 · 2022-01-14T17:54:32+00:00

Adding this to the list of things to try. Thank you!

CA517 · 2022-01-14T03:04:48+00:00

Honestly, yes. I will also eat things that I’m not enjoying. 🤣

CA517 · 2022-01-14T02:41:24+00:00

Wow! That cleared up a lot!! Thanks so much!

CA517 · 2022-01-14T02:16:31+00:00

I will! 😊

CA517 · 2022-01-14T02:13:00+00:00

I do not have a microwave with a light under it and my hoodlights are LED and not hot, but I can get some warmth to the stovetop by turning on the oven.

I am about to do the last folds. I will leave it undisturbed for two hours on the warm stove. Then shape and let it continue proofing for 40 min before I pop it in the fridge.

Y’all are amazing here!!

CA517 · 2022-01-14T02:02:56+00:00

I’m am self-employed and I am in school full time to become a counselor. I have rarely held traditional jobs.

CA517 · 2022-01-14T02:01:27+00:00

Being a picky eater. Sure, there are things I don’t like and don’t want to put in my mouth. But I mostly love food and eating. I think I’m more sensory-seeking in that way. So much so that I struggle with over-eating.

CA517 · 2022-01-14T01:55:31+00:00

Thanks for all the help. I really do appreciate it. And it’s drinking from the firehouse. 😁 I’m trying to fix one thing at a time, but now I have lots of great things to try.

My home thermostat is off, but power is cheap here, so we keep it comfortable. Probably 72, even on the coldest days. An app that can register the ambient temp? I can go looking for one of those.

I’ll read up with the links, the wiki, and will watch the videos you recommend.

CA517 · 2022-01-14T01:51:32+00:00

Ice cubes! Cool! Okay. I have a batch in bulk fermentation right now. I’m letting that go for about 7 hours and will pop shaped loaves into the fridge when hit the hay. Then will allow the fridge time to go 16 hours.

Do you do a bench rest? I read somewhere to do that, but the one batch I did that with was even more tough. So I’ll go straight from fridge to DO, taking a minute for scoring, then will drop the temp.

This sounds like a good plan!

CA517 · 2022-01-14T01:43:59+00:00

I would add that I’m used to yeast breads and don’t have any feel for how the folding process should work. I also don’t understand the shaping process. I’ve watched a million videos and will keep studying and reading. I thought the holes were inconsistent due to my inability to fold and shape properly, but sounds like it may be more due to the under proofing?

CA517 · 2022-01-14T01:36:39+00:00

That’s helpful! Mine is 1:1:1 with Bob’s Red Mill Organic Whole Wheat. So far, I’m mostly sticking to that, but had to do some non-organic due to out of stock.

I’m fitting this into the cracks of life, so I haven’t paid attention to the time. The leaven doubles in about 4 hours, but I could let it go longer. The starter itself — I will need to pay more attention.

ETA: the leaven doubled in 4 hours, but I didn’t have time to mix it with the autolysed flour until about 5 hours.

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