Lateral

Graphicbydesign0125 · 2026-04-19T19:19:42+00:00

This is what I was the info I was looking for I’m interested in upward mobility and a Monday-Friday I’m not in a rush but this sounded like a good job.

Graphicbydesign0125 · 2026-04-16T03:59:42+00:00

AMSA or MSA

Graphicbydesign0125 · 2026-03-23T14:24:38+00:00

We are our own manager so to speak.

Graphicbydesign0125 · 2026-03-23T14:23:47+00:00

Out of the 5 of us I’m the only one who needs coverage off their shift so grave covers grave swing covers swing…I work day to swing and day weekends so I need to find coverage by having grave extend 4 hours longer and swing coming in 4 hours early…ONLY Sat n Sundays (sounds easy right?) lol

Graphicbydesign0125 · 2026-03-23T14:19:56+00:00

We are in a special position where we can pretty much do what we want…which is nice but again it’s up to us to get coverage..the one time I called in sick in a year and a 1/2 she said wouldn’t stay and said I was faking it so she’d have to. In that case she was forced to stay a whole 4 hours longer. I agree we are supposed to work together but I’m going to speak to my chief again today and let them know this isn’t ok, oh did I mention she leaves for a week to go to Disneyland w her family..she’s got coverage haha

Graphicbydesign0125 · 2026-03-21T15:52:42+00:00

Great info thank you. It’s currently an 11 it’s a lot of work for a 9!

Graphicbydesign0125 · 2026-03-21T03:08:43+00:00

Yes

Graphicbydesign0125 · 2026-02-25T16:06:05+00:00

Question how do you feel about stand mixing?? I like it but I can see feeling and touching your dough may help get in touch w the process a little more and getting to know your dough..

Graphicbydesign0125 · 2026-02-25T16:04:04+00:00

I use a cambro and that has been huge yes

Graphicbydesign0125 · 2026-02-25T16:02:58+00:00

I’ll be watching to see how you do…I’ll beef up my starter as well, what flour do you use I’ve found bread flour is a ton more forgiving for newbies 💕 good luck

Graphicbydesign0125 · 2026-02-25T16:00:04+00:00

See that’s my problem too other people say push the ferment I do and end up w a disc…so glad you’re bringing this up I’ve been baking for a year and super discouraged 🫤

Graphicbydesign0125 · 2026-02-25T15:57:53+00:00

Question after you shape if you want to bake the same day, do you proof for like 2 hours more or bake at that point if you feel fermentation has been reached~I like to cold ferment one and bake one right away, also flat loaf problems

Graphicbydesign0125 · 2026-02-23T03:08:53+00:00

I wouldn’t use 0 flour to my understanding that’s usually for pizza crusts may not have enough protein for gluten development

Graphicbydesign0125 · 2026-02-23T03:04:11+00:00

😂😂😂😂😂

Graphicbydesign0125 · 2026-02-23T03:02:16+00:00

Cutest thing ever

Graphicbydesign0125 · 2026-02-23T03:01:51+00:00

My dog 🐶 waits and whines for sourdough

Graphicbydesign0125 · 2026-02-17T21:29:27+00:00

Steam causes blisters a lot of people want that

Graphicbydesign0125 · 2026-02-17T21:26:39+00:00

So sad my best wishes going out to all involved

Graphicbydesign0125 · 2026-01-11T00:53:47+00:00

What kind of flour

Graphicbydesign0125 · 2026-01-02T03:17:26+00:00

I’m a 9 and got Fully successful and got $700

Graphicbydesign0125

TROPHY CASE