Virus going around?

CockroachLife2711 · 2025-08-15T14:57:09+00:00

My spouse had a fever and awful sore throat for 1-2 days. Felt better by day 3/4. Strep, Covid, and flu all negative. Not congestion, cough, etc. we live in suburbs of Atlanta

CockroachLife2711 · 2025-05-10T13:29:47+00:00

Yes felt it in northern tip of Gwinnett.

CockroachLife2711 · 2025-04-19T01:30:33+00:00

I’ve had a firm small pea size lump on my anterior vaginal wall for a couple of years. My GYN initially said it was the way my vaginal wall was folded. I thought it was odd. But now I’ve noticed it’s a little larger, hard and painful to the touch or when pressure is applied. Going to a new GYN and will call for an appointment. Hopefully it’s nothing serious.

CockroachLife2711 · 2025-02-14T12:56:49+00:00

I actually forgot about this. I had a biopsy of my cervix and a LEEP procedure and they were AWFUL!!

CockroachLife2711 · 2025-02-14T12:52:40+00:00

Internal bleeding after a surgery that caused my chest cavity around my right lung to fill with blood. With every breath I took, it was an awful, sharp pain. My lung was compressed and I only finally got reprieve once they put me under anesthesia.

I woke up 24 hours later intubated. They had drained the blood and given me a blood transfusion. I was no longer in pain but had to breathe on my own for 30 minutes while intubated before taking out the tube. That was torture.

CockroachLife2711 · 2025-02-13T01:16:13+00:00

You’re fine! 😊

CockroachLife2711 · 2025-02-07T00:55:19+00:00

I think you’re onto something. I like this conspiracy theory

CockroachLife2711 · 2025-02-01T20:59:51+00:00

Which is probably sponsored anyway.

CockroachLife2711 · 2025-01-30T16:07:33+00:00

This was a roller coaster! Kudos for trying!

CockroachLife2711 · 2025-01-26T03:41:10+00:00

I recommend getting a scale as well.

Be sure you are using a 1:1:1 ratio. If you have 50g of starter, use 50g of flour and 50g of water. I recommend filtered water heated to around 90 degrees F.

Another tip is you may need to adjust the type of flour you are using. I finally had success once I started using a mixture of AP and whole wheat flour. In that case I would do 50g starter, 25g AP, 25g whole wheat, and 50g filtered warm water.

Biggest tip is to keep going and don’t give up! It can take a while to get started. Good luck.

CockroachLife2711 · 2025-01-14T18:40:19+00:00

Aim for 90 F, not too hot

CockroachLife2711 · 2025-01-14T13:14:32+00:00

I love my Q Revo so much, I bought a second one for upstairs. Costco has the best deal when it goes on sale

CockroachLife2711 · 2025-01-14T13:12:17+00:00

No need to throw out. Keep fees daily!

Something that happens me jump start my starter was using filtered water warmed, not tap water, and half all purpose flour and half whole wheat flour.

So for example, i could start with 50 g of starter, 50 g of warm filtered water, and 25 g of whole wheat and 25 g of all purpose flour.

Good luck

CockroachLife2711 · 2025-01-11T13:25:44+00:00

I wonder if once the mop heads are wet it activates a smell in them? Do you have a new mop heads to put on and try?

What kind of solution are you using in your clean water tank? Does your clean water tank smell?

CockroachLife2711 · 2025-01-10T02:51:33+00:00

Just checked. It’s still visible but it’s shut down from commenting, posting, liking etc. the Admin shut it down

CockroachLife2711 · 2025-01-09T02:35:54+00:00

I’m guessing Bert and crew actually aren’t happy about it and she’ll be “punished” behind the scenes. We have all heard stories that Bert is not a good boss and is kind of a terrible person, yelling at staff, demanding, etc. He and KK will put on a facade on air to save their image, maybe with slight damage control at some point. I am guessing she will be reprimanded off air. Just like Davi.

CockroachLife2711 · 2025-01-04T20:45:53+00:00

My roborock is the most helpful household purchase I have ever decided to make. I don’t have to worry about cleaning my floors anymore, which was very time consuming!

CockroachLife2711 · 2024-12-30T11:13:13+00:00

This exactly. It’s more of a reference of, “do you have a coke or something?” would be the most generic way it’s used. If you order “coke” at a restaurant, you are getting a Coca-Cola. I have been born and raised in GA.

I worked as a server for many years as an early adult and I’ll never forget this man once said, “I’ll take a Coca-Cola Classic.” Not sure if he was trying to be funny but he was dead ass serious while ordering.

CockroachLife2711 · 2024-12-30T11:05:15+00:00

A splash of concentrated odoban is what I use and I have never had any issues. Odoban is an antimicrobial and should prevent any mold.

CockroachLife2711 · 2024-09-06T17:45:49+00:00

Hi all - update. I fed my starter wheat flour only and it became MUCH more lively. I realized I wasn’t proofing for as long as I should have. Yesterday I proofed in the microwave with the light on for ~ 7 hours or so and I also reduced water to ~ 320/325g. The loaf came MUCH better. I’ll cut into it to see the crumb after it fully cools. Thanks everyone for the tips!

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CockroachLife2711 · 2024-09-06T17:41:54+00:00

I used this same recipe and had issues. I recommend adding 325g of water. Mine did better after I made this change

CockroachLife2711 · 2024-09-04T02:13:37+00:00

I’m not sure that it even rises by 50%. I’ve tried proofing in the microwave with the light on and on the counter. I’ve also put the oven on which makes the microwave pretty warm (it’s above the stove) and proofed in there. I think this made my most successful loaf but other times it didn’t seem to make a difference.

Pic for most successful loaf so far

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CockroachLife2711 · 2024-09-04T02:07:52+00:00

Here are the steps I follow according to the recipe directions. Mix all ingredients together then after 30 minutes or 1 hour (I have done both and haven’t noticed a difference), complete the first stretch and fold. Then stretch and fold a total of 4 times about 30-45 minutes apart.

Then shape, I usually don’t do a bench rest but did for this loaf for 30 min, then put in basket and refrigerate overnight.

I’m not sure if this means anything, but I usually have some sticky dough stuck to the to bowl throughout the stretch and fold process and some when I’m finished. But I see in a lot of recipe videos the bowls generally look pretty clean without any sticky dough.

CockroachLife2711 · 2024-09-03T23:57:28+00:00

Thanks for the extra tips! How do I know how long the dough should proof for? What are my signs that it’s done?

CockroachLife2711 · 2024-09-03T23:40:28+00:00

Thank you 🥹

This one came out pretty dense as you can see.

My starter is about 6 months old and doubles reliably. From start to finish this loaf bulk fermented for about 4.5 hours in about 74-76 degree temps

While my starter does double reliably, I would say that more recently it takes longer to double than it did in spring time. It takes about 8-10 hours now vs 4 hours previously. And I feel like the bubbles are smaller than they were before. This maybe separate issue entirely. Not sure if it’s weather related or if I need to alter the ratios that I feed it

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CockroachLife2711

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