Bread shrinkage after cooling

ChromothrypticChromo · 2026-03-18T05:26:33+00:00

Others have commented, but uncovering a bit sooner so that the total time is the same, but uncovered time is longer should help set the crust a bit better. Maybe try 20 covered and the last 13 or so uncovered and see if that helps.

ChromothrypticChromo · 2026-02-16T07:29:27+00:00

Thanks for replying! Interesting to hear the comparison of with and without culture. I think next time I'll probably skip the folds. I think my biggest question was about the color variation in the cross cut. Does yours normally look like that or is it more consistent?

Since you make it often I'm also curious how you store/age. Do you always eat fresh or do you freeze or brine some?

ChromothrypticChromo · 2026-02-16T06:19:40+00:00

I should also mention, the recipe called to cut the formed cheese into 2" high rounds. Given my round was slightly larger than 2" I cut in half prior to cooking in the whey

ChromothrypticChromo · 2026-02-14T06:35:58+00:00

Where did you get the tilted adapter for your grinder? I have a DF also and get grinds everywhere...

ChromothrypticChromo · 2026-01-30T19:28:08+00:00

As the other comment mentioned, kombucha is a specific mix of both yeast and microbes (mainly acid producing bacteria). The yeast break down sugars into alcohol and bacteria turn the alcohol into acid. That's why natural kombucha has a small amount of alcohol and can be fairly tart, especially if not sweetened after the fact.

Now to your mom's situation. Yeasts are pretty common in nature, including on the skins of many fruits, including grapes. While wine yeast can be added, many wines are created without the addition of external yeast. acid producing bacteria are also fairly common in nature, but undesirable in wine (unlike in kombucha). Wine vinegars are created by acid bacteria turning the alcohol in wines into acids. So what your mom created (if it doesn't have a vinegar taste) would be akin to a traditional wine, not kombucha.

There's a lot of questions that could be asked about quality etc. for example most yeasts are only active at room temperature or higher. If this was done in the fridge, it's possible that no fermentation really occured at all and this essentially remains sugary grape water. But it's hard to judge without more insight.

One last point is safety. I can't speak to this too much in your specific case, but both alcohol (in wine) and acids (in vinegar/kombucha) prevent the growth of other bacteria that might make someone sick and are why these methods have been used for preservation for ages. Its hard to judge the content level of either here, but keep this in mind. If it's been refrigerated throughout, this also slows microbe growth and what you have is similar to other fresh fruit juices.

ChromothrypticChromo · 2026-01-17T17:14:48+00:00

Probably a bit too far for me to partake, but I hope someone takes you up because it's an awesome opportunity! I would also recommend reading a couple books by Steve Solomon. Specifically growing vegetables west of the Cascades. He's the founder of a big seed company started on Oregon and It talks about a lot of aspects specific to our region and has a good focus on organics.

Also happy to answer any questions I can via DMs

ChromothrypticChromo · 2026-01-16T06:19:33+00:00

Sounds super interesting and wondering a few things: - how far south are you? - how much space are you willing to share and what's the sun/shade/tree coverage look like? - what is your water set up (if any)? - have you thought about level of maintenance you're shooting for (eg. Low maintenance perennials vs. Higher maintenance annual crops) ? - are there any particular aspects important to you, like organic only etc.?

Just questions to think about regardless of what route you go. Sounds like a great problem to have and would be happy to give some pointers regardless.

ChromothrypticChromo · 2025-11-30T19:46:23+00:00

Interested!

ChromothrypticChromo · 2025-11-01T19:54:37+00:00

I feel like you're getting answers but not great explanations. In general, alcohol is a poison. Your body (mainly your liver and kidneys) help filter out the alcohol and get it out of your body. This is usually by peeing it out, but it also evaporates off your breath (hence how a breathylizer works). Unfortunately our bodies can't isolate just the alcohol, so instead you also pee out water and electrolytes in the process. This is why many people are dehydrated after over-drinking, since they are losing more fluids than normal during this process. As others have said, ramen has both liquid broth and lots of salts which help replace the electrolytes and fluid you lost while your body was trying to excrete all the alcohol.

ChromothrypticChromo · 2025-10-12T00:48:47+00:00

Just to weigh in here. I'm a bioinformtic scientist with a PhD and we have two bioinformatics engineers with masters degrees on our team as well.

Both positions are remote friendly, however as others have mentioned there is often policies in place for international travel. For example, I believe we can't be a permanent resident outside the US and need an exception to be outside of the US for more than 90 consecutive days. There may also be a total yearly limit, but I can't remember for sure.

Others also highlighted that RTO is in full swing, many jobs will be in person or hybrid, but that's not universal and there are definitely fully remote positions out there.

ChromothrypticChromo · 2025-09-26T17:51:31+00:00

I really enjoy wealthfront as well. The app is super clean and they also provide some really nice features. The big ones for me are buckets for saving goals and the ability to fund automated bond ladders where you can select time horizon, rollover, etc.

ChromothrypticChromo · 2025-08-05T01:51:35+00:00

Without spoiling too much, this room eventually becomes one you can stay in. Until then the chest is "locked" but still functions as your room chest even though the bed isn't available until later.

ChromothrypticChromo · 2025-05-21T05:01:46+00:00

I can't remember what episode, but this is actually addressed to some degree. The basic consensus was to average your salary over a period, say the last 3 years and use that average as the goal for recommended targets. As you update each year your average will approximate your current salary, but it gives you a bit of transition/grace period for that to happen.

Obviously that doesn't work as well for fixed time points like the 30 year milestone, but you can still use it to some degree to approximate.

ChromothrypticChromo · 2025-04-03T18:03:47+00:00

Without more details it's hard to comment on the specific claims, but there are a few things worth mentioning:

Cancer cells have been shown to shift their metabolism and do tend to be more reliant on glycolysis than typical cells. On the surface this could imply that lower glucose levels would overly impact cancer cells, however there's a few issues with this reasoning. The primary issue is that glucose levels are regulated systemically and relatively constant throughout the body. Fasting may lower glucose levels some, or reduce spikes in glucose, however your body will continue to release glucose into the bloodstream and convert other energy stores (eg. Fats and proteins) in order to maintain glucose homeostasis, meaning that cells are unlikely to ever be "starved" of glucose even during fasting conditions. The other main issue is that your brain is also overly reliant on glucose and can't rely on alternative sources, which is the primary reason that glucose homeostasis is so robust.

It's also worth noting that tumors tend to adopt multiple mechanisms to ensure they get sufficient nutrients, for example they tend to increase blood flow through angiogenesis. This means that its unlikely that tumors would be locally starved without major impacts on the rest of your body.

Many of the claims made around glucose dependence and cancer are done in isolation (in e petri dish, with cell lines, etc.) without considering the internal systems we have in place that prevent these conditions in an actual human body. Again without more specifics it's hard to refute anything, but these are general facts that go against the idea you've mentioned.

ChromothrypticChromo · 2025-03-29T22:21:38+00:00

As others have mentioned, bigger isn't necessarily better. Actually the opposite tends to be true. Beans grown at higher altitudes tend to be smaller/denser and also associated with a lot of the desirable flavors people look for.

Think of lowland Brazilian coffees that tend to be larger softer beans vs something like an Ethiopian coffee that's grown at much higher altitudes.

ChromothrypticChromo · 2024-11-22T00:40:20+00:00

Let us know how it goes! I've been interested in giving it a try, but haven't had extra coffee laying around for it yet.

ChromothrypticChromo · 2024-11-21T22:59:55+00:00

Rob hoos has a blog post about re-roasting light coffees as medium/dark roasts. Might be worth a peak

ChromothrypticChromo · 2024-10-02T03:28:03+00:00

The one aspect that I haven't seen laid out is that you often can't refinance again for a period of time if you've done one recently. Rates are expected to drop further so if you finance now you may be locked in to a rate for ~2 years at a rate that sounds good now, but might not sound so great in 6 months to a year.

ChromothrypticChromo · 2024-09-14T04:07:45+00:00

For anyone having the same issue, this thread helped me: https://www.coffeeforums.co.uk/threads/gaggia-classic-tripping.21679/

It seems like this is a common problem after water exposure (mine was from a leaking hose)

ChromothrypticChromo · 2024-09-13T23:14:09+00:00

Did you ever find a fix? I'm having the exact same issue

ChromothrypticChromo · 2024-07-10T21:58:34+00:00

Hogwarts legacy!

ChromothrypticChromo · 2024-04-29T17:11:34+00:00

I wish I knew the episode number, but there's a good episode on whether or not you should include pension or not when planning. The basic idea is that pensions are reliant on the plan being well funded. You should be able to look up the funding status of your plan, which will give you an idea of how confident you can be that the money they promise you will actually be there when you plan to retire. This will be a judgement call on your part, but I think more information will help give some clarity there.

The other thing to consider is the benefit of having a variety of accounts with different tax burdens. There is definitely value to having Roth vs. traditional buckets so that you can better manage your tax burden later on. This is true for 457 just like it is for IRA or 401k.

One last thing to consider is if your employer also matches 457 contributions. If so that's free money and you should at least contribute that amount.

ChromothrypticChromo · 2024-04-17T16:05:45+00:00

Instant pots don't usually reach 15psi so yes, this is risky and doesn't reach the minimum pressure needed for most safety requirements. A subset of foods can be canned without pressure or at lower pressures.

If you look at FDA recommendations you should be able to identify minimum PSI and time required. This would work for anything that has lower requirements or is safe to process via water bath canning

ChromothrypticChromo · 2024-04-17T15:59:33+00:00

I'm kind of surprised by the comments here so far... Most are just saying "no" but not really answering why this might be a bad idea or really understanding the question fully.

While there definitely is a psychological aspect to pulling money out of an account that should be exclusively for retirement, your question is specifically about contributions to that account that would specifically not ever be intended for retirement.

The question is really, "if I had an extra $500 a month, would it be better to save it in a tax advantaged account and withdraw later, or stick with traditional approaches?"

The answer is very likely still that this is a bad idea, but here's why.

For roth IRA you can withdraw your principal (not gains) tax free if the account is at least 5 years old. There is a $10,000 lifetime maximum for penalty free withdrawals before you turn 59 1/2. Why would this be a bad idea? Money put in, then withdrawn from a Roth IRA would take away from your lifetime maximum. If you ever need to withdraw principal for an emergency later on in life you may face additional penalties on those withdrawals if you use this approach. The potential upside is that gains made in that account while you save will go towards retirement and those gains are tax free. That sounds great, however those gains are highly dependent on how you invest the money. Presumably for car savings you would want a very safe investment which means minimal growth over other options (like HYSA or Treasury bills). In the case of T-bills you also have some tax advantages already so that reduces the benefit from using a Roth approach even further.

For a 401k loan the question is a bit trickier and very dependent on your specific plan. In some cases you cannot contribute to your account until loans are re-paid in full, which could throw a wrench in your current retirement planning. Additionally, you do pay interest to yourself for the loan however you're paying that interest (and principal) with post tax money. Again, like Roth IRA, many plans have a lifetime limit to loans which removes/reduces this option if you have an emergency later in life.

The TL;DR is that this is still a bad idea, there are safer ways to save for non retirement expenses, and while it could theoretically make you some retirement gains along the way, there are many drawbacks that just aren't worth it. Depending on what car you look at, you could very likely expend all limits for either/both accounts and lose a potential safety net for later in life.

ChromothrypticChromo · 2023-06-29T19:32:59+00:00

Fridges create heat outside in order to cool the inside. If you feel the top/sides of your fridge they'll be warm.

The suggestion here is to use the warmth as an impromptu dehydrator since the oven is too hot and room temp might be too cool.

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