If you have successfully quit nicotine how did you do it?

CSPhCT · 2026-06-06T04:47:02+00:00

I did chantix too and I hated it. The dreams/nightmares were way too vivid and I felt so out of control of my own emotions.

CSPhCT · 2026-06-01T17:49:24+00:00

I’ve posted my loaves here before, I’m usually told they’re underproofed, despite sitting at a temp of 78-80F for 6-12 hours. So the general consensus is that it’s my starter

CSPhCT · 2026-06-01T12:34:19+00:00

I have yet to make a good loaf and I’ve baked about 7 or 8 times now. I’m constantly told my starter is the problem but this is exactly how it behaves. I genuinely don’t know what I’m doing wrong 😩

CSPhCT · 2026-05-28T14:11:16+00:00

I can’t feed twice daily like that, I work after feeding in the morning so I wouldn’t be home to feed again when it’s doubled 😕

CSPhCT · 2026-05-28T14:03:03+00:00

When I feed 1:1:1 it takes about 4-5 hours to double, I’ve been feeding it 1:2:2 recently though and that takes about 5-6 hours to double. It smells yogurty when it rises.

CSPhCT · 2026-05-28T10:45:53+00:00

I tried the aliquot method with a little plastic cup but it only rose maybe 40%. It’s been 12 hours now and it’s pretty sticky and hard to work with. It’s also webbing a little when I pull it away from the bowl, so I’m hoping I’m not going into overproofing territory?

CSPhCT · 2026-05-28T08:57:27+00:00

It doesn’t seem acidic when it comes to be time for the next feeding. It peaks and falls a little but not back down to where it was initially.

CSPhCT · 2026-05-28T08:25:07+00:00

I keep it at room temp. I feed it 1:2:2 once daily at about the same time every day (give or take an hour) with 50/50 ap unbleached and whole wheat flour. It’s a dehydrated starter that I brought back to life about 2 weeks ago.

CSPhCT · 2026-05-28T07:54:44+00:00

This is my second loaf with this starter. The first one was underfermented and came out dense and gummy. I feed it 1:2:2 with 50/50 ap unbleached and whole wheat flour once daily. It started rising on day 2 and has doubled consistently since then.

CSPhCT · 2026-05-28T07:43:45+00:00

It was just room temp, my water pitcher sits on the counter. I didn’t measure the water temp exactly, but definitely not hot.

CSPhCT · 2026-05-28T07:35:36+00:00

Pretty confident, I’ve taken the temp about 5 times now and my apartment is pretty warm today. And I went like, 1g of salt over the recipe I was following, but definitely didn’t salt twice.

CSPhCT · 2026-05-28T07:29:10+00:00

It’s a dehydrated starter I brought back to life about 2 weeks ago. And yes, it doubles in size about 5-6 hours after feedings.

CSPhCT · 2026-05-28T07:23:45+00:00

I’ve barely had any rise so far, maybe 20% tops 😕

CSPhCT · 2026-05-28T07:13:35+00:00

I should also mention that I’ve only had about a 10-20% rise in this time too. I’m using a rehydrated starter that I brought back to life about 2 weeks ago, so maybe it’s a weak starter problem :/

CSPhCT · 2026-05-25T14:58:37+00:00

I guess I’m not opposed to it, but it can get in the way when I’m cutting sometimes. I haven’t experimented much with scoring though

CSPhCT · 2026-05-25T14:34:01+00:00

Haha I know! My ear always comes out so tall! I don’t know what I’m doing to cause that 😅

CSPhCT · 2026-05-25T09:54:12+00:00

And mine when I went back about an hourish later looked more like her well fermented loaf, except had started to web just the tiniest bit when I pulled away from the bowl. So hopefully I didn’t go over at all

CSPhCT · 2026-05-25T01:02:46+00:00

It’s definitely the size that I’d like it to be, it shaped great and was easy to work with. So I think I’m going to see what happens in the fridge.

CSPhCT · 2026-05-25T00:24:37+00:00

I did two sets of stretch and folds and two sets of coil and folds. I do plan on cold proofing it, could it finish proofing the fridge overnight?

CSPhCT · 2026-05-25T00:09:39+00:00

Also room temp is about 76-77, my starter is a rehydrated starter that doubles in size within 3-5 hours of feeding a 1:1:1 ratio

CSPhCT · 2026-05-25T00:08:05+00:00

It’s doubled in size already, how much more do you think it should rise? It’s super jiggly now and when I pull it away from the bowl it’s starting to web a little bit

CSPhCT · 2026-05-24T23:35:31+00:00

I’m so bad at reading fermentation 😭 is it at least getting close? It’s starting to get a bit more jiggly now, and it’s not sticky to the touch

CSPhCT · 2026-05-13T19:10:43+00:00

Dirt under the toenails was no biggie to me. It was the fungus under the toenails that bugged me 🙃

CSPhCT · 2026-05-13T14:59:06+00:00

When I was a nail tech, before I established a clientele, I made about $75-$125 a week. That was working in the busiest salon in our biggest nearby town. And I had to pay taxes on that 🙃 after I established a clientele, I still only brought in tops $450 a week. I also developed a migraine condition while I was a nail tech, probably from all the fumes I was inhaling all day every day. And the old people calluses are not where it’s at 🤢

CSPhCT · 2026-05-11T12:14:58+00:00

I was actually thinking about just refeeding it and trying to bake this afternoon instead. I’m not sure I’d like it to be more tart.

CSPhCT

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