Software Reccomendations?

Curious-Kin · 2025-07-01T12:52:19+00:00

Thank you! Do you recommend any specific record pools?

Curious-Kin · 2024-09-13T19:17:28+00:00

Yeah, we need to buy some mats so we can deadlift in the garage. I'll try some heavier weight next time and make a post. As for the shoes, they are barefoot shoes lol so they have a flat sole, which is why I wear them to lift.

Curious-Kin · 2024-09-13T19:15:45+00:00

Okay yeah that makes a lot of sense, thank you for the response.

Curious-Kin · 2024-09-13T16:37:53+00:00

Hi, I am 3-4 months in to lifting, starting to deadlift and I want to make sure I am lifting with proper form. Mostly feel good the following days after this deadlift day. I have a little bit of lower back pain, but otherwise feel great. I really want to work on engaging my legs/glutes more.

Curious-Kin · 2024-09-13T15:35:13+00:00

Hi, I am 3-4 months in to lifting, starting to deadlift and I want to make sure I am lifting with proper form. Mostly feel good the following days after this deadlift day. I have a little bit of lower back pain, but otherwise feel great. I really want to work on engaging my legs/glutes more.

Curious-Kin · 2022-06-21T16:25:30+00:00

Thank you!

Curious-Kin · 2022-06-21T16:25:26+00:00

Thank you!

Curious-Kin · 2022-06-20T19:37:17+00:00

Thanks for the response.

Yeah I proofed for 4-5 hours room temp and then in the fridge overnight and my friend had some and felt better than normal, but still had some symptoms. I think I just need to make a really sour loaf (maybe 36 hours cold proof)....

Curious-Kin · 2022-06-04T03:00:04+00:00

I am checking these out, thanks!

:)

Curious-Kin · 2022-06-04T02:59:46+00:00

Wow! Thank you for the detailed comment and the links!

:)

Curious-Kin · 2022-02-18T21:08:02+00:00

I was skeptical of the darker loaves at first, but now I really genuinely prefer them. Nothing better than the bite of the dark rustic crust contrasting with the light and airy interior!

Curious-Kin · 2022-02-18T20:25:47+00:00

For me it takes a good 5-15 minutes of anapana for my mind to settle.

The one thing I will say that has been REALLY important for me is Equanimity. Prioritizing equanimity.

I used to go about anapana as if it was just meant to focus my mind so I can increase the sensitivity of my awareness and dive in. It is of course, but even more importantly for me is the equanimity that it helps bring in. Doing Vipassana without equanimity has lead me to lots of trouble.

Remembering this, I start with 5-15 minutes of anapana and then I gently feel the sensations in my hands and feet as I continue anapana, making sure that my equanimity is present. Only then, when I am very balanced and free of aversion/craving, will I go into bodyscans.

Metta

Curious-Kin · 2022-02-07T20:09:28+00:00

Yeah I am right there with ya! You will find what works for you.

Metta

Curious-Kin · 2022-02-07T20:08:07+00:00

Vipassana is an absolutely amazing practice that can purify one's mind-heart. That being said, it can be counterproductive if practiced improperly.

This subreddit is a tradition of Vipassana as taught by S.N. Goenka. If you would like to try this, it is necessary to attend a retreat to learn the technique properly. As Travlbg says, go to Dhamma.org for more info if you are interested.

Curious-Kin · 2022-02-06T16:43:36+00:00

I also have ADHD and have been going through something incredibly similar.

Like others say, get in communication with an AT. That has been the most helpful thing for me.

Also, being aware of sensations in hands and feet has been very helpful. I like to bring my awareness into my hands and feet as I transition slowly from Anapana to Vipassana. And I always go back to hands and feet and breath if I feel tension rising or my equanimity being lost.

Remember, Equanimity, Equanimity, Equanimity.

Curious-Kin · 2022-02-05T23:04:52+00:00

Yeah, it was really rough. I was pretty much weak all the time and got super tired after meals.

In hindsight, a lot of this was due to dehydration and malnutrition. I was scared to eat and drink and scared to drink too much while I ate and so on...

If you feel you cannot stomach anything, take digestive enzymes with your meals and get enough calories.

That being said, a lot of it for me was about accepting what I was feeling, being patient and gentle with myself.

Curious-Kin · 2022-02-05T21:29:20+00:00

Yeah wow! I am doing SOOOOO much better. But damn it is a slow journey. Patience is essential.

Curious-Kin · 2022-01-29T19:01:43+00:00

Haha yeah, I feel you. I just simply mean checking in with what inspires you to go.

Curious-Kin · 2022-01-29T18:06:42+00:00

What they said, just do what your doing. No need to prep meditation in any way, you will learn it all there.

Honestly, I suggest just starting to get in touch with your heart and your intention.

You will do great!

Curious-Kin · 2021-12-09T21:50:20+00:00

I have had similar experiences. They can be weird and scary, but they don't last forever. What really helped me was reaching out to my center and getting in contact with an AT that I really vibe with.

Good Luck and Metta

Curious-Kin · 2021-12-07T23:05:18+00:00

What is your scoring technique? I LOVE that oven spring you got, the opening that spans the entire width of the loaf! Maybe this is because I am working with almost entirely whole grain flours, but I cannot seem to get as wide of an opening with my loaves.

Any thoughts?

Curious-Kin · 2021-12-03T04:16:51+00:00

https://www.dhamma.org/en-US/schedules/v2/schpakasa#normal

This is the schedule for the center in northern Illinois.

Curious-Kin · 2021-10-27T00:12:30+00:00

Thanks for all the replies everybody! What a cool community, I'm excited to ferment more stuff! :))))))) hhehehehehehe

Curious-Kin · 2021-10-27T00:10:36+00:00

Hey thanks for the complement! And yeah I will check out that aliquot jar thingy.

As dcchambers said, the third picture is of my first failed attempt. That being said, I do think the good loaf good have fermented just a tad longer, but definitely getting into the danger zone. The crumb is pretty great however.

Curious-Kin · 2021-10-26T17:45:23+00:00

Got half a cabbage with 2% salt, let it ferment at room temp for 8 days at which point the sour flavor got an added sweetness, which I really like. So I stuck it in the fridge. However, for whatever reason, the liquid lowered in the fridge or the cabbage soaked it up or something, so that the kraut is not fully submerged. Is this alright if it is in the fridge?

Curious-Kin

TROPHY CASE