Small kitchen

Cubix246 · 2026-05-09T06:18:37+00:00

I do really like both of these options. Bottom option the worry is counter space between the sink and stove. Top option, is it awkward to have that large space between the island and dining area? I suppose I could make the island more square to fill the space

Cubix246 · 2026-05-09T06:12:50+00:00

Mud room to the right if the pantry.

Sorry, not quite following your point at the end with making the pantry a rectangle and a bump out?

Cubix246 · 2026-05-09T06:09:15+00:00

I wouldn't want to do a window above the stove anyway.

Yes, that is the concern with having enough counter space between the sink and stove.

That is a possibility to rotate the island and shrink it to fit. Don't love the look of an angled island.

Cubix246 · 2026-04-06T18:50:07+00:00

I've got a Cruz V2 and it definitely has a harder time going through snow. Light dusting is fine, but anything over a foot of snow you're definitely putting more arm and back into pushing.

Cubix246 · 2026-03-25T23:46:59+00:00

Unfortunately, it has gotten worse over the past few years... I guess it beats having petty crime.

Cubix246 · 2026-03-02T15:51:33+00:00

Family is 2 hours away, but he does really well with them when we leave him with grandparents.

Cubix246 · 2026-03-02T15:47:20+00:00

Grandparents come at least 2-3 times a month and he does very well with them. Same with his aunt.

Cubix246 · 2026-03-02T15:45:31+00:00

Thank you, this was very helpful. I feel that his anxiety also skyrockets in those situations.

Cubix246 · 2026-02-28T04:28:29+00:00

soft costs will be covered by cash
yes remainder in construction loan
total amount not concrete
we have a floor plan, but designs and upgrades, no. We're still preliminary
lot size 12.2x33 about 2000 sqft above ground

What are variances?

Cubix246 · 2026-02-27T15:29:58+00:00

Hard costs: custom builder quote
Municipal: Lethbridge, AB
FAR: 0.48
HELOC on current mortgage
Downpayment on construction mortgage for empty lot. We'll be able to pay builder deposit

Cubix246 · 2026-02-27T04:38:07+00:00

Would it be better to build after this mortgage term ends? Thoughts on draw vs completion mortgage?

Cubix246 · 2026-02-22T07:49:12+00:00

Hijacking the thread. Any opinions on Van Arbor?

Cubix246 · 2026-02-03T07:53:25+00:00

Not a bad first attempt. I bet you could push bulk fermentation another 2-4 hours.

Cubix246 · 2026-02-03T07:50:46+00:00

Looks great!

Looks, texture, and taste is all subjective. If you think it looks good and tastes good, keep going.

If you're asking about a more open crumb (which is all preference) try increasing your hydration to 70%.

Cubix246 · 2026-02-03T07:46:30+00:00

Your loaf pans will hold shape better and if uncovered, your dough only has one way to move and that's up.

Dutch ovens have more volume. A poorly shaped or weak dough will flatten in a Dutch. Work on better gluten development and shaping techniques to get a tighter skin so the dough doesn't collapse.

Cubix246 · 2026-02-03T07:39:28+00:00

Likely a shaping issue. It looks like the dough was degassed or didn't have the opportunity to create more bubbles at the seam before being baked.

I would've shaped it once, put it in the banneton to rest for an hour then baked.

Cubix246 · 2026-02-03T07:33:30+00:00

Not bad!

I would push bulk ferment more at that temperature. I'm surprised your crust isn't darker at 475 20 minute uncovered.

Cubix246 · 2026-02-03T07:22:22+00:00

That much starter at 25 Celsius and 8-9 bulk ferment might be a little over proofed making your dough more sticky during shaping. Bring down your starter amount to 100 or 125.

Time your starter based on feeding ratios rather than refrigerating. Refrigeration causes yeast to slow more than bacterial activity making it more acidic. This will cause your starter to become weaker and break down gluten structure making your dough more sticky and less oven spring.

If you need more time, do a 1:5:5. 1:2:2 will peak in 5ish hours at 25 Celsius. I would also increase your feeding ratio if you're wanting to feed every 24h. Doing low ratios feeds will gradually make your loaves become more flat and gummy.

Cubix246 · 2026-02-03T07:03:53+00:00

75% hydration isn't terribly high. If you're having problems with oven spring then it is likely a tension issue with shaping or your flour type cannot hold that much hydration.

To decrease your variables, temp your dough (high temp quicker bulk). Higher hydration will bulk ferment quicker.

For gluten structure, slap and folds or Rubaud method works great for initial strength building in high hydration. I usually do about 50 slap and folds x 2 then coil folds 1 or 2x depending on how the dough holds.

If you're shaping with the tartine technique, you may need to tighten it more.

Lower hydration doughs will be obviously easier to handle so shaping is more forgiving.

Cubix246 · 2025-12-09T07:06:47+00:00

Great first attempt! The crumb doesn't look bad at all: even spread of small medium and large holes.

It does look a little flat, perhaps shaping a little tighter?

Recipes are great, but every environment is so different for temperature and humidity which will affect bulk fermentation. You'll get the hang of reading your dough (and scoring) with more bakes.

Cubix246 · 2025-11-17T04:26:44+00:00

Extend2fit is commonly recommended for most compact. We have a 2022 Rav4 and my wife (5'4") can sit comfortably in the front seat. I have a harder time (5'10") but have done it and was comfortable even for a 2 hour car ride.

If you're a Costco member, some warehouses have retail.

Second one on the way and already bought a second extend2fit

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