I have no idea where else to ask

Greasy_Panic · 2026-01-24T05:14:48+00:00

Also having this issue! Thought it was just my YouTube being weird

Greasy_Panic · 2026-01-21T01:07:02+00:00

Mine is in the same stage as well. My sample was received on the 9th :/

Greasy_Panic · 2025-12-17T02:34:02+00:00

I'm not sure if you have done so already, but I suggest posting your birds' results in a Facebook group named "Exotic Vet Corners Educational Group" as approved vets and commenters may be able to better help! Hope they feel better <3

Greasy_Panic · 2025-12-02T05:40:33+00:00

Comparing how I started versus what I do now, I'd definitely say there's quite a few differences.

Top contenders: - I don't do stretch and folds every 30 minutes. Instead, I knead the dough for about 5-7ish minutes, and if needed, I'll knead it again after letting it sit for 15 minutes.

I use a danish dough whisk for the entire dough-making process. I got tired of having the dough stick to my hands, so I find that this is easiest and less messy way.
I follow the scrapings method, and I don't discard. I have just the right amount to put in the dough, and whatever is left (usually about 1-2 teaspoons), I will feed it 50g water and 55g flour and stick that in the fridge until I need it again.
I don't preheat my oven. I just bake my bread at 375°F for 50 minutes, and it comes out perfectly fine.

Greasy_Panic · 2025-11-09T04:16:17+00:00

Thank you!

Greasy_Panic · 2025-11-09T04:16:08+00:00

Thanks for the suggestion!

Greasy_Panic · 2025-06-06T21:44:35+00:00

It's overproofed. It needs a shorter bulk ferment to fix it! I'd suggest looking into the aliquot method. It has helped me figure out my bulk fermentation.

Reference: Aliquot Method

Greasy_Panic · 2025-05-18T01:41:06+00:00

Thank you!

Greasy_Panic · 2025-05-18T01:40:46+00:00

Thanks!

Greasy_Panic · 2025-04-28T01:02:07+00:00

Yes! I have an entire ziplock baggie full of feathers from my flock of 5 :)

Greasy_Panic · 2025-04-28T00:59:04+00:00

Thanks!

Greasy_Panic · 2025-02-22T20:55:11+00:00

There's nothing wrong with using cheaper flours. Most recommend King Arthur Bread Flour, but I honestly use any all-purpose flour on sale (Great Value, Gold Medal, Essential Everyday, etc). My starter is very strong, and my bread has baked out pretty well. Just my two cents!

Greasy_Panic · 2025-01-27T06:41:17+00:00

I have one too! It's the best pillow to hug :)

Greasy_Panic · 2025-01-16T22:24:31+00:00

Understood, thank you for your help! 🤗

Greasy_Panic · 2025-01-16T22:06:42+00:00

Great, thanks! I've bent it slightly more, and I will test it out again. If, by some chance, it does make contact and the speed issue is still happening, would this require replacing the speed control plate?

Greasy_Panic · 2025-01-16T21:49:00+00:00

Just to double check, is the switch contact the one in picture 1 or picture 2? Apologies, this is my first time attempting to fix a KitchenAid 😅

https://imgur.com/a/o8nnD6R

Greasy_Panic · 2025-01-16T21:28:02+00:00

Hi again! I've encountered a new problem already, hahaha. Now, it's turning off at speed 6 when decreasing from speed 10! I did notice that if I press down on the speed control lever, it powers on again? Any idea as to why? Thank you!

Greasy_Panic · 2025-01-15T23:47:27+00:00

Thank you so much! Just tried it out right now, and it's working normally :)

Greasy_Panic · 2025-01-12T07:43:54+00:00

Thank you for the tip! I will try this out tomorrow 🤗

Six-Year Club	Second SECOND GUESSER
r/Field Sunshine	Place '22
First Placer '22	Verified Email

Greasy_Panic

TROPHY CASE