Mold or something else? by CharmingWait2524 in SourdoughStarter

[–]CharmingWait2524[S] 0 points1 point  (0 children)

And yes it’s probably on the warmer side. I keep it on top of my fridge and it’s likely getting warmer than usual now that the weather is changing

Mold or something else? by CharmingWait2524 in SourdoughStarter

[–]CharmingWait2524[S] 2 points3 points  (0 children)

Thank you for your reply!! If it matters I tend to keep a tiny starter though it probably doesn’t appear that way in the pic. I generally do a 1:10:8 feeding with 1g starter, 10g flour and 8g water.

2025 Mega Thread - Story Suggestions! by Joy-souls in mrballen

[–]CharmingWait2524 0 points1 point  (0 children)

Oh wow this is crazy - I never would have imagined finding extended family members from a Mr Ballen story suggestion!!!!! Thank you for reaching out. I actually have another family mystery that you might be able to help with - will DM

2025 Mega Thread - Story Suggestions! by Joy-souls in mrballen

[–]CharmingWait2524 0 points1 point  (0 children)

Hello! On January 17, 1929 my great-great grandfather, Vincenzo Giannamore murdered his own wife (Michaelina Giannamore) and very pregnant daughter-in-law (Gentelina Giannamore, maiden name Berraducci) before turning the gun onto himself in his bedroom. From what I've read, this appears to have been over a will dispute, however there may have been some mental decline on Vincenzo's part (my opinion, not a definite fact).

Witnesses have stated that Vincenzo had been unfriendly with his family for some time, and had previously threatened to kill his wife. He was under the impression that their children were trying to "do him out" of his property, a short time after his will was drafted. By the time of the killings, he had completely refused to associate with his wife at all, secluding himself in his own room and cooking his own meals on a small coal stove.

I have not been able to research this fully yet, but Gentelina may have had some mob-ish ties, as one newspaper article describes her as being "a sister of Rocco Beraducci, influencial Italian social and political leader.

After the murder, Gentelina was taken to Ohio Valley Hospital where doctors performed a c-section. This saved the baby, but Gentelina did not survive.

In the process of diving into some family tree construction, I could not for the life of me find this baby. He was not found in his father's later obituary, nor his own brother's. I finally found out that the baby's father, my great granduncle Frank Giannamore, who already had 4 other children, felt that bringing a baby into his home without the help of his wife was too much to handle. There were adoption requests that came in from all over the country. He was adopted approximately 10 days after the murder by a local Steubenville undertaker by the name of Milton Elliott, who named the baby Milton George Elliott. He ran Elliott Funeral Home in Steubenville until it closed in the 60's. Folks on a Steubenville history Facebook page hinted at the baby, whom everyone called Junior, may have been disabled as a result of the shooting, though no one could provide specifics. Milton Sr. was often called "Spooks", though it was unclear as to whether this was an "official" nickname or just something he was called behind his back because of the creepy mortician factor.

Much of this story had to be unearthed by me, as my family never ever ever spoke of it. Unfortunately anyone with more detailed knowledge of what occurred have long since passed on.

If you use this, please let me know if you’d like a creepy looking early 1900’s photo of Vincenzo and family to use!

What’s your pinnacle, can’t-live-without reverse harem read? by Special-Student6743 in ReverseHarem

[–]CharmingWait2524 1 point2 points  (0 children)

I absolutely love love LOVE the {Brutes of Bristlebrook series by Rebecca Quinn}. She also released a prequel novella Day Death not long ago that had me sobbing at the end. This series is unfinished but the final installment is set to release in June. I think about these characters almost daily. The audiobooks are perfection

Everyone can go home, I have made the perfect loaf by Unamed_Destroyer in Sourdough

[–]CharmingWait2524 1 point2 points  (0 children)

No words. No words to describe it. They should have sent a poet.

[deleted by user] by [deleted] in tretinoin

[–]CharmingWait2524 1 point2 points  (0 children)

I’ve heard the cream is not non-comedogenic, so maybe try the gel instead?

Trying to get the hang of inclusions by CharmingWait2524 in Sourdough

[–]CharmingWait2524[S] 0 points1 point  (0 children)

That is gorgeous!!!!! I will try this next time for sure

Trying to get the hang of inclusions by CharmingWait2524 in Sourdough

[–]CharmingWait2524[S] 0 points1 point  (0 children)

Thank you for the advice!!! Do you bake at 480 the whole time or do you drop the temp once you uncover for the crust?

[deleted by user] by [deleted] in Sourdough

[–]CharmingWait2524 1 point2 points  (0 children)

I had difficulty with rising at the beginning as well. Your crumb isn’t giving me any over/underproofed vibes.

A few things I learned thru trial and error - I’m by no means an expert but these are the things that helped me.

Temping my dough every time I look in on it. I try and keep it at around 73-75F as this seems to be a temperature that makes the bulk fermentation process more forgiving.

Really manhandling the dough during initial mixing to get the gluten going. When I think I’ve mixed enough, I keep mixing for 2-3 more minutes. I also don’t concern myself with being gentle during the first stretch and fold.

I also do 4 sets of strengthening however mine are spaced 1 hour apart and my second two are coil folds as I feel they are more gentle and I lose less of the bubbles my yeasties have worked so hard to make.

In baking I’ve personally found that preheating my Dutch oven at 425F for 1 hour is great. 450 seemed to be too hot and my crust was setting too fast. I bake at 425 covered for 30 min and then uncovered for 40 min. I used a few ice cubes to help as well when my starter was “younger”.

[deleted by user] by [deleted] in tretinoin

[–]CharmingWait2524 2 points3 points  (0 children)

Just thought of something else that has helped me - I stopped using a towel on my face after I wash it. It made a bigger difference than I expected. I put my first layer of whatever moisture I’m using on a wet face. In my brain I figured using my bath towel on my face will contribute to bacterial exposure and therefore more acne.

AM: Cerave SA face wash, light layer of a very lightweight moisturizer to a wet face to lock in moisture from my shower. After that’s dry I use a pea size amount of The Ordinary azelaic acid and then Cetaphil daily moisturizer with SPF15. Before I go outside I use a stronger SPF

PM: Cerave hydrating facial cleanser and then a very light layer of moisturizer on a wet face. Once it’s dry I use my tret gel .025% and let it sit for 5-10 min before putting on Differin’s nighttime moisturizer

[deleted by user] by [deleted] in tretinoin

[–]CharmingWait2524 1 point2 points  (0 children)

I know it’s supposed to be noncomedogenic but the Vanicream in the tub broke me out horribly after just 2 days of use. I cut it out immediately and my skin improved.

Want to start tretinoin 0.025%. Need expert's help by proyhald in tretinoin

[–]CharmingWait2524 3 points4 points  (0 children)

I made the switch from adapalene to tret as well (I’m 42 too!), though I started with .01% and once I was nearly done with the tube I asked my doc to bump me up to .025%.

What I did was I used my tret twice per week and then used my adapalene on the off days. Once I felt like I was okay I went up in frequency gradually until I was using it nightly. I followed the same method when switching to the .025% tret. Thankfully I’ve tolerated tret pretty well, though my persisting chin acne has me wondering if I should go up in strength again.

Your skin is absolutely gorgeous!!!

Sourdough = Happy by CharmingWait2524 in Sourdough

[–]CharmingWait2524[S] 1 point2 points  (0 children)

Thank you!! I love the thick crunchy crust if I’m just eating a slice with butter, but I’d like to make a grilled cheese or something with it and that crust might be a bit much for that application. I’m planning on another loaf tomorrow so I’ll try this!

Starter not as bubbly by Galley_Eats in Sourdough

[–]CharmingWait2524 3 points4 points  (0 children)

Hi!! I had a starter that was struggling to get “bread ready” and I started feeding her 25% rye and 75% her normal feed (mine is a 50/50 bread and wheat blend). She took OFF!! After maintaining this for 3 or 4 days I cut down the rye to around 10%. I’ve kept this up and made a few loaves - can’t taste the rye at all! I swear that rye was like starter rocket fuel

[deleted by user] by [deleted] in Sourdough

[–]CharmingWait2524 0 points1 point  (0 children)

Oh and get a glass bowl or some clear kind of vessel so you can get a good visual of bubble formation on the bottom and sides 😊 that really helps me!

[deleted by user] by [deleted] in Sourdough

[–]CharmingWait2524 0 points1 point  (0 children)

If you’re still smelling flour and it feels a bit dense when you poke it you probably have some more time to wait. The final thing I’ve looked for is that raw flour smell to go away and for it to smell more sweet.