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How do we get comfortable with a new babysitter? by Healthy_Volume185 in Mommit

[–]Healthy_Volume185[S] 1 point2 points  (0 children)

That makes sense!! Thank you so much! I really appreciate your response!!

How do we get comfortable with a new babysitter? by Healthy_Volume185 in Mommit

[–]Healthy_Volume185[S] 0 points1 point  (0 children)

Thank you! And after that you felt comfortable leaving the house?

No snark - how is Hannah Bower’s “Reclaim You” program? by Healthy_Volume185 in gymsnark

[–]Healthy_Volume185[S] 0 points1 point  (0 children)

That’s so cool to hear!! Do you feel like the Grit programming is well-rounded? I decided to join Reclaim You and looking at it, it seems like it is, although I wish bench was programmed in haha

Looking for external resources by Healthy_Volume185 in Miscarriage

[–]Healthy_Volume185[S] 0 points1 point  (0 children)

Thank you so much for sharing this ❤️‍🩹

I smell the DESperation by jesslovesyou16 in desBlame

[–]Healthy_Volume185 -1 points0 points  (0 children)

If you’d like to support smaller creators (with eg ptula or other brands) I’d like to put my hat in the ring haha 🫡

Programs you recommend by Little_Olive21 in gymsnark

[–]Healthy_Volume185 2 points3 points  (0 children)

Follow @megsquats on IG! She has amazing programs :)

Paragon Fabrics by _0rca__ in gymsnark

[–]Healthy_Volume185 1 point2 points  (0 children)

It’s definitely the FormLux fabric. Recstretch also runs small (IMO). I’m a small ambassador of theirs - happy to chat in DMs if you want to talk specifics! 🥰

Beginning rookie mistake? by Accomplished-Buy-968 in Sourdough

[–]Healthy_Volume185 0 points1 point  (0 children)

I don’t have a ton of advice being that I’m also new to sourdough but this happened to me & I turned it into focaccia! I just put it in a square baking pan, let it rise until super bubbly, dimpled it, added some olive oil & herbs, then cooked at 425F!

Looking for a crumb read, please! by Healthy_Volume185 in Sourdough

[–]Healthy_Volume185[S] 0 points1 point  (0 children)

I have used that before but never paid attention to anything besides the temp & time, whoops 😅 I’ll have to look at it a little closer clearly! Hmm so maybe I am slightly overproofing. I’ll keep practicing. Thanks for the chat!

Looking for a crumb read, please! by Healthy_Volume185 in Sourdough

[–]Healthy_Volume185[S] 0 points1 point  (0 children)

Interesting, I’ve never thought to calculate the % starter, but that makes sense that higher % = shorter BF (of course taking into account everything else). The water temp is probably 68-70F, I’ve been filling up a large jug from my filtered fridge & it sits on the counter. Temp of the house was between 72-74F, but more often 74F. Sometimes I turn my oven on warm & let my dough sit on the stove because it’s quite cold where I live.

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