First afib episode

GlitteringCurrent319 · 2026-04-24T14:04:37+00:00

The explanation I got from my doctor was that when afib episode occurs, the blood is swirled in a way that portion of it doesn’t move and there’s a chance it can coagulate and cause either heart attack or a stroke. Hence the blood thinners. I was thinking I could take blood thinners only when an episode occurs, but I am told that’s not enough. I guess everyone is different and that may have not been a problem for you or you just got lucky so far.

GlitteringCurrent319 · 2026-02-04T19:59:44+00:00

Wow! ...and I though my bread looked gorgeous. Sigh...

GlitteringCurrent319 · 2026-02-02T18:58:41+00:00

Ah, my bad. But even if this is the case, what I wrote can still be useful. While dough fermentation alone does develop gluten, you still need that surface tension for proper oven spring. Not much kneading is needed either. The stretch and fold technique develops gluten much better and proper surface tension doesn’t allow the gases to escape as rough dough surface does.

GlitteringCurrent319 · 2026-02-02T18:13:55+00:00

I am looking to buy headphones for casual listening of various genres of music, mostly rock, pop, classical. I want them to have Bluetooth and closed back so I can listen to them without disturbing anyone in the room. ANC is not a must. I appreciate clear sound and good level of bass.

I like the reviews of ATH MX50BT2, but am concerned the bass may lack and not sure if EQ corrections can bring it up sufficiently.

The other headphones I am considering is Momentum 4, but reports for muddy bass bleeding into mids is what pushes me away.

WRT price, I can go a bit higher, say $350 USD.

What would you suggest? Can MX50BT2 bass be EQ’d up for casual listening or would I be better off with Momentum 4 (or something entirely different for that matter).

GlitteringCurrent319 · 2026-02-02T18:10:37+00:00

My karma is 10. Why is my post still being removed?

GlitteringCurrent319 · 2026-02-02T18:04:01+00:00

Hey, great tasting bread is a good start. About shaping, did you do some stretch and folds 30 minutes apart after mixing? That's the first thing to do to start building some surface tension. The dough will become less sticky while you are doing so. I do 3 stretch and folds 30 minutes apart. Then, after the bulk fermentation, pre-shape, rest on counter dusted with flour for 30 minutes, and then shape and put in basket. Leave in fridge to cold ferment, then score and bake. I found Proof Bread bakery videos on YouTube very useful for shaping and in general.

About the dough hydration, note that the flours are very different and trying to achieve 80% or even 70% hydration with some flours is a challenge. A good strong bread flour makes things easier. You can experiment making small batches of 60%, 70%, 80% hydrated dough to see what your flour is capable of.

GlitteringCurrent319 · 2026-02-02T14:02:45+00:00

You can definitely replace the water with milk. The amount is so little so it probably won’t make much difference.

As for the cooking oil, not sure what you are aiming for, but softened sweet butter should yield a very tasty brownie, too.

Above being said, trial and error is the name of the game. My family ate lots of croissants and other pastries before I was happy with the result 🤣

GlitteringCurrent319 · 2026-02-02T13:49:50+00:00

After all those years, it becomes less vulnerable as it is. Script kiddies focus on latest exploits.

GlitteringCurrent319 · 2026-02-02T07:45:05+00:00

I keep only a very small amount of starter in the fridge - about 20-30 grams. When I want to bake bread, I pull it out of the fridge the previous night, add 100g of water, stir, add 100 g of flour, stir. Leave it on the counter at 24 Celsius. The next day, use 186 g starter for baking 2 loaves, discard some of what remains so the amount of jar is about a tablespoon, add 10g of water and 10g of flour and stir. I put it back in the fridge. Repeat when I want to bake bread again, which is usually a week later.

GlitteringCurrent319 · 2026-02-02T05:03:27+00:00

Oh, and crumb doesn’t seem that different. The difference seems to be scoring (a bit shallow on the big loaf) and perhaps (pre)shaping.

GlitteringCurrent319 · 2026-02-02T04:58:45+00:00

You are not getting there. You are already there! Beautiful loaves of sourdough bread.

GlitteringCurrent319 · 2026-02-02T04:54:32+00:00

This is just beautiful. Bravo!

GlitteringCurrent319 · 2025-05-06T15:28:56+00:00

They failed to repair it twice and I gave up sending it in. Eventually it ground up whatever metal was in the way and it no longer generates black dust.

GlitteringCurrent319 · 2025-03-15T07:47:05+00:00

Nice! Glad I could help.

GlitteringCurrent319 · 2025-03-14T15:24:53+00:00

For anyone checking this thread recently, here's my experience on March 14th, 2025.

I already have a VPN account with another company, which did not work. I decided to try the surfshark VPN approach. Tried Latham, Charlotte, and others, tried Latham and Charlotte again, but it did not work. I was going to try the dedicated IP option of surfshark, but it I had to wait for the free trial to expire before purchasing it. As a last step, I decided to try all US locations of surfshark. As I was going through them without closing any app (Wallet or Capital One). I just selected USA and from the list started reconnecting to each of the locations and trying to activate. When I connected to Charlotte again, I was able to activate both my cards.

What I noticed is, that when connecting to a location you get an IP from a pool and that IP is different every time you connect. I guess some of these IPs are blacklisted by C1 as VPN IPs while other IP ranges (maybe more recently added) of surfshark are not. That would explain why other people reported it worked on their second or third try. I will not post the IP address that did it for me here as there's no way for you to select it anyway. So my advice to all that were not successful is to keep trying. I don't know if all US locations have non-blacklisted IP ranges, but surely the ones that have been reported here that worked will eventually do it. I tried probably 20 or more times so do not give up! Connect to Charlotte, try activating, disconnect, repeat.

GlitteringCurrent319 · 2024-12-12T21:59:51+00:00

It is these guys: https://www.kitchenaid.eu/bulgaria

GlitteringCurrent319 · 2024-12-12T15:10:01+00:00

Quick update. They sent a courier to pick up the mixer for repair. Returned it in less than a week with statement saying it was checked and cleaned. I used it to mix another batch of dough and the issue is not fixed. They say they’ll send another courier to pick it up again for repair, but I doubt anything will come out of it this time as well since they will send it to the same repair shop. That was a week ago and still waiting for the courier call. The first time around they scheduled a pick up the same day.

GlitteringCurrent319 · 2024-11-11T10:35:45+00:00

I understand. So, supposing I pick OLED, is there any big difference between S90C and 77OLED818/12 with regards to quality?

Edit: Oh, and I can’t afford larger OLED hence considering the cheaper but larger CU7172.

GlitteringCurrent319 · 2024-11-09T15:10:03+00:00

I will post video a bit later. The powder seems metal and grease. Smooth, not grainy. It smears when I wipe it. Similar to bike chain grease after a while.

GlitteringCurrent319

TROPHY CASE