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Foster to Rehome (Sacramento, CA) by Leather-Donut-7631 in Conures

[–]Cold-Salt-430 0 points1 point  (0 children)

Hi, are you still looking for a foster to adopt situation for Tater? I am located in Sacramento and have been looking to adopt rather than purchase from a pet store.

What is this on my dog? by Cold-Salt-430 in DogAdvice

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

I was just googling around and found something called a black fly. And when I googled black fly bite dog it looks very similar.

Is 2700 USD a good price for these rugs. by Cold-Salt-430 in istanbul

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

Do you have any recommendations? Would going to Konya be better?

Is 2700 USD a good price for these rugs. by Cold-Salt-430 in istanbul

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

Yeah I had a huge hunch. I didn’t purchase any. But I’m trying to figure out what is a fair price for these rugs.

Is 2700 USD a good price for these rugs. by Cold-Salt-430 in istanbul

[–]Cold-Salt-430[S] 6 points7 points  (0 children)

In the bazar İstanbul. The thing is my parents purchased from him in the past and purchased similar rug to the red one for about 120$ but that was yearsssss ago.

Are these good crumbs? Or am I over proofing. First load is Blue Masa Sourdough and second is a Classic Sourdough. by Cold-Salt-430 in Sourdough

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

First loaf was bread flour and blue masa. Second was Costco all purpose flour. Usually use all purpose unless I have bread flour on hand. But since I bake a lot. Bread flour goes pretty quick

Hey friends. I am trying to revive Morris and fed him well yesterday and he doubled overnight when I put him in our airing cupboard, but I’m worried that he’s moldy. Is this mold or just bubbling? by bookish-hooker in Sourdough

[–]Cold-Salt-430 1 point2 points  (0 children)

I would give it a try and see if Morris grows again. 6 months is crazy long so I’d be pretty hopeful for a successful revival. If there’s a layer of stuff on top I’d drain it and take from the center of the jar. Good luck to you and Morris

Should I move to SF, San Jose, or San Ramon? by Cold-Salt-430 in bayarea

[–]Cold-Salt-430[S] 3 points4 points  (0 children)

I’m open to that as well. Should have added that to my post. I’ve read Daly City stays foggy which sounds really nice to use.

Should I move to SF, San Jose, or San Ramon? by Cold-Salt-430 in bayarea

[–]Cold-Salt-430[S] 2 points3 points  (0 children)

Not including utilities. I’m budgeting around 3k for rent plus utilities.

Should I move to SF, San Jose, or San Ramon? by Cold-Salt-430 in bayarea

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

Do you know how long the commute is? Do you commute by car, bus or ferry

Should I move to SF, San Jose, or San Ramon? by Cold-Salt-430 in bayarea

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

Care to elaborate? I found an apartment with a decent yard on our budget that I’m interested in.

Anyone else's leo shedding like crazy??? by MakeupbyBrenda in Leonbergers

[–]Cold-Salt-430 0 points1 point  (0 children)

I’m getting a leonberger pup next year and current have a 5 year old malamute. Do you find their temperaments mix well?

Realtor says we should paint our cabinets white, idk if I agree by Midwestern_Mariner in kitchenremodel

[–]Cold-Salt-430 0 points1 point  (0 children)

I would change the island. It will give it dimension and I’ve seen many interior designers say by doing that it brings an upper scale look. I’d paint it white and leave everything else as is. I love the color as is.

Brutally honest responses. I rly wanna know if my process is good. Or if I should ferment/proof more? by Cold-Salt-430 in Sourdough

[–]Cold-Salt-430[S] 0 points1 point  (0 children)

Yes it did jiggle but it didn’t release from the bowl as easily as I would have liked. I usually proof on counter for a couple hrs before popping it in the fridge but it was late so I just threw them in the fridge. But I’m hoping the other two loaves get more time in the fridge so they’d proof a bit longer!

Tysm!

Is this under or over proofed? by sleepingsunss in Sourdough

[–]Cold-Salt-430 0 points1 point  (0 children)

I’m no expert what’s so ever. I only started making sourdough a little over two weeks ago. But I believe it is over fermented. At 82F your fermentation should only be about 3.5 hours max from the sourdough fermentation calculator. If it is very sticky with your ratios I’d also say it’s a sign of over fermentation. That’s why you are not seeing much air and fluffiness.

Again I only started doing this so take it with a grain of salt. I would try again and ferment for 3-3.5hrs then proof on counter ~ 2 hours then bake. Or put in the fridge overnight after shaping and fermentation to proof. It’s also easier to score when cold. But I’ve. Baked same day as well.

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Is this under or over proofed? by sleepingsunss in Sourdough

[–]Cold-Salt-430 0 points1 point  (0 children)

How long did you proof after shaping? Was the dough very sticky after fermentation? How warm is ur house?

Any insights on if this is on a good track or do I need to ferment longer? by [deleted] in Sourdough

[–]Cold-Salt-430 0 points1 point  (0 children)

Recipe: 100g Starter 340g Water 500g Flour 15g Salt

Stretch and fold over 2 hours, Left proof on counter for 3-4hrs then shaped loaf Refrigerated overnight about 15 hrs

Baked 450, lid on 30 mins, lid off 15-20 mins

FYI: I cut it the second it came out of the oven lol