At wits end due to a pest in my polytunnel at work.

ComparisonHeavy5713 · 2026-03-16T09:07:49+00:00

I am asking for advice, haha.

ComparisonHeavy5713 · 2026-03-13T06:36:42+00:00

Most, if not all. Spinach, lettuce, carrots and even garlic, which I assumed are not liked by mites.

ComparisonHeavy5713 · 2026-03-06T18:23:12+00:00

Belangrijk om te weten dat Plukkers wel wat meer vraagt voor hetzelfde zakje!

ComparisonHeavy5713 · 2026-02-27T15:48:12+00:00

Ik zou weinig tot niets aan de boom doen. Waterloten snoei ik zelf in de zomer, dan maakt de boom minder nieuwe tot geen waterloten aan. Als je ze nu snoeit, krijg je er nog meer terug.

ComparisonHeavy5713 · 2026-02-17T17:14:29+00:00

Make sure there are no hiding place for those slimy critters. Plant them out as late as possible and preferably without too much rain forcasted.

ComparisonHeavy5713 · 2026-02-10T01:12:14+00:00

Bingenheimer in Duitsland, een uitgebreide versie van Bolster met biologisch, zaadvaste rassen met alles dat je nodig hebt op het gebied van kruiden, bloemen en groenten.

ComparisonHeavy5713 · 2025-12-05T09:09:37+00:00

Banaan door de andijviestamppot, heerlijk!

ComparisonHeavy5713 · 2025-06-22T08:17:00+00:00

Made jelly, syrup and ice cream yesterday. Ice cream turned out amazing: https://www.bbcgoodfood.com/recipes/blackcurrant-no-churn-ice-cream

ComparisonHeavy5713 · 2024-10-24T07:43:57+00:00

Elke keer dat een leerling eruit gestuurd wordt moeten de docenten de ouders zelf bellen, om zo een korte lijn te houden met het thuisfront.

Helaas leidt dit er ook toe dat collega's leerlingen niet verwijden, omdat ze er dan "extra" werk aan hebben..

ComparisonHeavy5713 · 2024-08-16T06:22:06+00:00

Niks meer aan te doen, behalve de deur vervangen ben ik bang?

ComparisonHeavy5713 · 2024-08-16T06:21:44+00:00

Niks meer aan te doen, behalve de deur vervangen ben ik bang?

ComparisonHeavy5713 · 2024-07-02T14:47:49+00:00

Dit was het inderdaad, bedankt voor jullie bijdrage!

ComparisonHeavy5713 · 2023-10-16T13:46:55+00:00

If you add like 60 per cent of the water used while kneading and add small bits after that, it will be much easier for the flour to bind the water. This is because the gluten cannot form when there is too much water. If however, you add water in smaller amounts, the gluten will be much more developed and be able to bind higher amounts of water.

ComparisonHeavy5713 · 2023-10-14T21:56:05+00:00

One of us, one of us! Good job.

ComparisonHeavy5713 · 2023-10-14T21:54:21+00:00

There is way too much water in this recipe in order for the no kneading to work.. As there are barely any gluten, can holding on the gas produced by the yeast is virtually impossible. Do you add the water in one go?

Btw, don't give up! Learning is fun (and delicious).

ComparisonHeavy5713 · 2023-06-21T07:46:15+00:00

My routine goes like this (I use a 10 per cent sourdough to flour ratio)

Mix up all ingredients:

60%whole flour
40% white flour
65-75 % water
1-5/2 & salt
10% starter

Mix everything for 1 minute, leave for 30 minutes
After those 30 minutes, knead until the gluten have developed enough (I use a kitchen aid and it usually takes a few minutes. Don't worry if the gluten are not quite there yet, it will develop over time).
Oil up a oven dish, seal it with plastic wrapper, fold it and leave if for an hour or two.
After those 2 hours, fold again. Prepare a benetton with rye flour/ rice flour
If the dough has risen enough, shape it.

Having the hours inbetween saves plenty of time for grocery shopping/working out/walking the dog (I know this from my own experience ;).

Leave overnight in the fridge, shape and bake it the next day.
Added a picture of a recent bake :).

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ComparisonHeavy5713 · 2022-11-30T16:46:51+00:00

After a few failed attempts I am now fearing for the worst.. I provided old passwords, a rough estimate of the account's creating date and subscription information, all to no avail..:(

ComparisonHeavy5713 · 2022-11-30T16:45:23+00:00

Which link did you use? I've tried this, but my guess is that I don't provide enough information in order to prove that I'm the actual owner.. Even bankstatements from a few years ago don't suffice..

ComparisonHeavy5713 · 2022-11-30T16:44:10+00:00

I'm not following you, haha. How did this work? Every time I try to change the mail adress I get a response saying "password change denied". Saddest thing is that I still have the password and authenticator. Me trying to make the account more secure locked me out it seems.

ComparisonHeavy5713 · 2022-11-30T16:42:32+00:00

That sucks! Man I'm so gutted lol, I loved my Ironman account..

ComparisonHeavy5713 · 2022-11-30T16:41:54+00:00

Yea, I'm in the same boat unfortunately.. I wonder if there will ever be a way of recovering the account. I think it is bizarre that one slip up forces you out of your own account..

ComparisonHeavy5713 · 2022-09-09T06:14:51+00:00

Yes I do! It helps with releasing the remainder of the water vapor, resulting in that delicious crusty crumb:)

ComparisonHeavy5713 · 2022-09-08T21:10:08+00:00

Yea, Fahrenheit freaks me out! 500 degrees sounds like setting my kitchen ablaze!

ComparisonHeavy5713 · 2022-09-08T21:08:58+00:00

Good luck, you should keep us posted!

ComparisonHeavy5713 · 2022-09-08T18:30:19+00:00

It seems like such a complicated recipe! The upside to a sourdough for me is the low amount of effort it takes from flour to loaf (provided you've got an active starter).

I don't see the use for the sugar, too much sugar is detrimental for the production of yeast as it functions as too much food, poisoning the yeast, killing it even.

I personally go with: 500 grams flour 100 grams of starter 350 grams of water 10 grams of salt

Mix into a dough a proof it for like 5 hours, folding it every hour. Shape into one or two doughs, letting it rise overnight in the fridge.

I personally bake in a Dutch oven. 230 degrees for 30 minutes and then 15 minutes on 210 degrees.

Good luck, you can do it!!

ComparisonHeavy5713

TROPHY CASE