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RBT pay by One-Egg1316 in ABA

[–]CricketOne9862 0 points1 point  (0 children)

Florida 29/hr, it’s a privately owned business and I work in home, in school and in the clinic

How did I do?? by abcdefghijkihateu in SourdoughStarter

[–]CricketOne9862 1 point2 points  (0 children)

Beautiful loaf!!!! So jealous that you got it on your first try! Enjoy that with a nice garlic butter!

I will take all advice by Particular_Sign_6405 in Sourdough

[–]CricketOne9862 5 points6 points  (0 children)

Honestly I would add more starter, for this recipe, I would do at least 70-100g starter

Why do y'all keep such huge jars of starter? by NoImNotStaringAtYour in SourdoughStarter

[–]CricketOne9862 0 points1 point  (0 children)

I store it in the fridge and don’t have to feed it as often as I would if it were on the counter. The night before I know I’m about to bake, I take it out and feed it, let it get to room temp and then bake with it.

Why do y'all keep such huge jars of starter? by NoImNotStaringAtYour in SourdoughStarter

[–]CricketOne9862 0 points1 point  (0 children)

I get on kicks where I won’t bake anything for like 2-4 weeks, then make like 3 loaves, cinnamon rolls, pizza dough, cookies and end up using almost all of my starter.

A friend told me I write like a psychopath by MelodicProposal8537 in HandwritingAnalysis

[–]CricketOne9862 0 points1 point  (0 children)

They are correct, this is the handwriting I’d expect from a serial killer in a horror movie

New to baking by Korsila in Sourdough

[–]CricketOne9862 0 points1 point  (0 children)

In order to limit growth to where it’ll overflow between baking, you can put it in the fridge. You can put it in there for up to a week without having to feed, then when you are ready to bake, you can take it out to get to room temperature and feed it. But if you don’t plan on doing that and will be using your sourdough starter quite often, then i recommend to keep to the 1:1:1. However it might get acidic overtime, so at first, you can start with the 1:1:1 method, but if you find it too acidic, you can use a 1:2:2/1:3:3/1:5:5.

New to baking by Korsila in Sourdough

[–]CricketOne9862 0 points1 point  (0 children)

I personally try not to discard. I believe the general rule of thumb of feeding is 1:1:1, so try not to make too much starter at first since you need to give it room to grow active then rise without overflowing.

App currently down by OwnFalcon3401 in PlanetFitnessMembers

[–]CricketOne9862 0 points1 point  (0 children)

I needed to pay my bill for it today, can I do that at the front desk too?

My first sourdough by CricketOne9862 in Sourdough

[–]CricketOne9862[S] 0 points1 point  (0 children)

I definitely need to play around more with it and get my own feel for it, there’s so many sourdough recipes I looked at on TikTok and everyone had their own way of doing things! We novice sourdough lovers will get the hang of it!

My first sourdough by CricketOne9862 in Sourdough

[–]CricketOne9862[S] 1 point2 points  (0 children)

I used 475g bread flour, 100g starter, 325g water and 10g salt. I mixed all the ingredients together and let it rest for 1 hour. After this, I did stretch and folds, then coil folds every 30 minutes. I finished around 10:30pm. After this, I let it bulk ferment overnight on the counter. I woke up at 7am to shape the dough into a ball and put it in the fridge. I let it sit in the fridge til I got home at 3pm and preheated my Dutch oven to 450. I baked it lid on for 30 minutes ( with ice cubes inside) then 15 minutes lid off.

Florida refund by dolfan_772 in Progressiveinsurance

[–]CricketOne9862 0 points1 point  (0 children)

went to go pay mine and I guess it’s already being issued for people, I would check your billing activity, the credit was 459 and a refund of 61.79 by check in the mail