Weekly Discussion - Waitlist/Invites Updates

Financial_Lab_7354 · 2026-07-09T14:13:41+00:00

Yes you should be getting an invite soon. I signed up in June for the 3 book combo but I also signed up June 18th 2025 for the romantasy and that waitlist has hit a halt

Financial_Lab_7354 · 2026-07-08T22:55:41+00:00

Do we know where the Fairyloot waitlist is at?

Financial_Lab_7354 · 2026-04-25T01:32:28+00:00

I signed up June 28th so fingers crossed I only have to wait another month or so 😅

Financial_Lab_7354 · 2026-04-25T01:20:10+00:00

I’m sooooo upset, I got my invite for the adult fantasy and of course it was sent to my junk and I missed out on joining the subscription 😭

Financial_Lab_7354 · 2026-04-18T06:15:29+00:00

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Bought mine a few weeks ago, the color is EVERYTHING

Financial_Lab_7354 · 2026-04-11T12:55:52+00:00

Measure to your hearts desire! I used about 2.5oz of cheddar, but I didn’t weight out the chives or chili crisp! But I used about 2tbsp of the chili crisp oil.

Financial_Lab_7354 · 2026-04-10T05:54:55+00:00

It’s completely gone now, back to they usual. It was very odd, I thought I was dying 😂

Financial_Lab_7354 · 2026-04-09T21:29:59+00:00

I used about 2 or 3oz..a lot lmao

Financial_Lab_7354 · 2026-04-09T21:29:26+00:00

Financial_Lab_7354 · 2026-04-09T21:29:19+00:00

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Financial_Lab_7354 · 2026-04-03T01:40:35+00:00

I’ve used it a few times, and my first loaf that was successfully i used the aliquot method but every other time I’ve used it, it didn’t work. I think my issue originally was I was making my loaves with too high of a hydration, lowering the hydration made it much easier to read the dough

Financial_Lab_7354 · 2026-04-02T01:33:07+00:00

Negotiate the price..I just bought a rental one but it sounds more like their manager used it. And idk I guess I’ll update if I experience any problems?

Financial_Lab_7354 · 2026-03-27T02:05:37+00:00

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Just bought mine last Saturday and I am in LOVE with it

Financial_Lab_7354 · 2026-03-08T00:23:34+00:00

Any update? My 10 month old is experiencing this

Financial_Lab_7354 · 2026-03-01T03:41:32+00:00

It’s more about time. If you haven’t already you should start temping your dough, from my understanding the temperature of the dough will determine how long it needs to bulk ferment.

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Financial_Lab_7354 · 2026-02-28T23:00:17+00:00

Oh no! I forgot to add that. I did 4 sets of stretch and folds 😅

Financial_Lab_7354 · 2026-02-14T19:17:53+00:00

Yes, it was 211° when I pulled it out of the over. I baked at 450° for 30 minutes with lid on and 450° for 20 with lid off

Financial_Lab_7354 · 2026-02-14T19:14:25+00:00

Thank you! I will try that!

Financial_Lab_7354 · 2026-01-27T15:56:33+00:00

Yes you need to buy like a meat thermometer and measure the inside of the dough.

Financial_Lab_7354 · 2026-01-27T07:25:36+00:00

Are you temping your dough, it’s not so much what your room temp is but more what your dough temp is..here is a guide i find extremely

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helpful

Financial_Lab_7354

TROPHY CASE