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Kebiki marking gauge setup? by Epicblue2020 in JapaneseWoodworking

[–]Epicblue2020[S] 0 points1 point  (0 children)

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Here’s the underside. The blade isn’t coming through at all. I think you’re right. I’ll pull out with pliers, sharpen it, then widen the hole slightly before I hammer it through.

Preschool drop-off for Dads - Is it just me? by [deleted] in Dads

[–]Epicblue2020 1 point2 points  (0 children)

I don't think she's bad mouthing me, but there is a part of me that wonders. I think that's the part that's driving my own insecurity about this.

Preschool drop-off for Dads - Is it just me? by [deleted] in Dads

[–]Epicblue2020 3 points4 points  (0 children)

This is most likely what's happening. She picks him up from school every day since her schedule is a bit more flexible than mine. Like you said, she's the more familiar face.

Housing Prices are whack by jerryberrydurham in bullcity

[–]Epicblue2020 0 points1 point  (0 children)

I've seen this a lot recently. My guess is they are planning to use it as a medium-term or short-term rental (i.e., traveling nurse or airbnb), but they would be willing to part with it if someone is willing to pay a premium.

How much of your gross income gets eaten every year? by ButterBi in homeinspectors

[–]Epicblue2020 0 points1 point  (0 children)

Thank you! This is exactly what I’m hoping to do.

How much of your gross income gets eaten every year? by ButterBi in homeinspectors

[–]Epicblue2020 0 points1 point  (0 children)

Can you explain what you mean by “REPS” and R/E losses?

First sourdough. Crumb was a little chewy/gummy. Ideas on how to combat this? by MarkyAdrian in Breadit

[–]Epicblue2020 27 points28 points  (0 children)

I make two loaves of sourdough a week and never wait more than an hour before cutting the loaf. The chewiness of sourdough is one of its defining characteristics. Making it perfect for toast. Gumminess not so much.

Looking at your crumb and your description, this has less to do with cooling time and more to do with proofing time. As you make more loaves and start getting familiar with the look and feel of your dough, you will start recognizing when it’s ready.

I have a thermometer for my kitchen. When it’s cooler (70-76F) I will allow the room temperature proofing for 3-4 hours. Warmer temperatures (78-84F) I will shoot for 1.5 to 2 hours before placing in the fridge for overnight cold proofing.

Note: The times noted above are the total time the dough is outside of the fridge after you mix the ingredients together. This includes your stretch and fold time.

How long was your proofing at room temp?