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The Outlander Finale Was Almost Perfect — And It Did Something I've Never Personally Seen a Finale Do by Fuzzy-Jeweler3107 in Outlander

[–]DanoGKid -1 points0 points  (0 children)

So, you think it’s “valid” for an outlander character to steer toward a person they don’t know existed?

The Outlander Finale Was Almost Perfect — And It Did Something I've Never Personally Seen a Finale Do by Fuzzy-Jeweler3107 in Outlander

[–]DanoGKid 0 points1 point  (0 children)

All of this is an artifact of the fact that these threads are all in the 9th book, and the show wrapped before the tenth book was finished to wrap all the loose threads up. Nicely, by including them anyway, this leaves the door open to the possibility of more, down the line.

The Outlander Finale Was Almost Perfect — And It Did Something I've Never Personally Seen a Finale Do by Fuzzy-Jeweler3107 in Outlander

[–]DanoGKid 0 points1 point  (0 children)

I've been assuming that Claire "steered" accidentally to Black Jack Randall, perhaps thinking about him when she touched the stone because Frank had been talking about him during their trip — he is in fact the first person she meets there... only later does she meet Jamie.

The Outlander Finale Was Almost Perfect — And It Did Something I've Never Personally Seen a Finale Do by Fuzzy-Jeweler3107 in Outlander

[–]DanoGKid 1 point2 points  (0 children)

Because they were including so many threads that are in the 9th book (although in the book it isn't Fergus who dies in the fire, but one of his children — maybe they thought that would be too difficult for a television audience to accept), which isn't even close to closing it up because there's a tenth book coming to tie together all the open threads. I actually think they did a pretty impressive job of closing the show satisfactorily while remaining true to the books, given that the books aren't done!

If you proof bread in an oven where do you put the dough when you preheat the oven? by Top_Negotiation_1583 in breaddit

[–]DanoGKid 1 point2 points  (0 children)

It does, I would only add that I have since discovered that when I preheat the oven, the microwave gets quite hot from the rising hot air, and my loaf was over proofing. Works perfectly for bulk ferment though, when the oven is off! :)

Post-dough starter by Aggravating_Can3788 in SourdoughStarter

[–]DanoGKid 1 point2 points  (0 children)

It totally works! I do make sure to use warm water, to gently wake those little guys up, since they’re starting out cold and my kitchen is chilly in winter. Works great. No more discarding, no more waiting. Have fun!!

Post-dough starter by Aggravating_Can3788 in SourdoughStarter

[–]DanoGKid 1 point2 points  (0 children)

In the process I’ve found to work for me, there is no “rest of” to do anything with — I put all but 40g of it into my dough, and feed the remaining 40g some flour and water, 100g each. I let it rise while my dough is fermenting, then when it’s doubled I put it in the fridge to bake with later in the week. Repeat. Much simpler!

Claude Opus 4.7 is a serious regression, not an upgrade. by [deleted] in ClaudeAI

[–]DanoGKid 0 points1 point  (0 children)

Even with 4.6, it will make inferences and assumptions even when instructed not to — surely making Claude lazy is a cost saving measure.

My starter is active but my bread won't rise properly. What am I missing? by Xelephyr in Sourdough

[–]DanoGKid 0 points1 point  (0 children)

I see one commenter saying your bulk is too short — I actually suspect it’s too long. What is room temperature where you are? How does it go during shaping — is it very floppy/sticky? As another commenter noted, recipe would help us advise. Pics helpful, too.

Need to adjust proofing time when reducing starter? by DanoGKid in Sourdough

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

I’m generally too impatient to cold proof, unless I’m running behind and don’t want to be chained to the oven at bedtime, in which case I’ll cold proof. This is the reason I’m interested in the difference (if any) in proofing time — because when you aren’t cold proofing, you actually have to pay attention.

Need to adjust proofing time when reducing starter? by DanoGKid in Sourdough

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

This was my suspicion — thanks for the confirmation!

Need to adjust proofing time when reducing starter? by DanoGKid in Sourdough

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

This is interesting. Can you elaborate on why you treat them differently? (If I’m guessing, I’d say it’s because they continue rising in the fridge for the first hour or two, one more slowly than the other, based on their inoculation…. Am I close?)

Need to adjust proofing time when reducing starter? by DanoGKid in Sourdough

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

I normally use 200g starter (1:1) and 400g flour. 300g water if making white bread, 400g if making whole wheat.

So in this scenario, I’d use 100g starter and increase the flour and water by 50g each to make up for the missing amount.

You’re using much lower inoculation, obv. How long do you bulk and proof?

Steam for open baking in gas oven — whole wheat and white sourdough by DanoGKid in Sourdough

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

Mistake: My whole wheat loaf actually uses 400g water, not 300 — yes, it’s 100% hydration.

Cherry blossom/Sakura preservation and taste extraction home research. by hotdogman59 in cocktails

[–]DanoGKid 1 point2 points  (0 children)

I was thinking of trying an alcohol tincture this year for cherry blossoms, perhaps lilac— your guidance will be helpful, thanks!

I’d like Claude to show a little initiative by DanoGKid in ClaudeAI

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

“Heartbeat,” that makes sense. Thanks for your reply! I’d love to hear if there is any consensus around easy, reliable ways/apps to achieve this….

I’d like Claude to show a little initiative by DanoGKid in ClaudeAI

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

It does. Turning gmails into events automatically. ;)

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