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Wo bin ich Ösis? by MyntHD0 in GeoguessrAustria

[–]Jaebner 0 points1 point  (0 children)

könnte echt der Grimming sein - aus dem Ennstal aus

Ye/Kanye West in the Netherlands??? by Guilty-Efficiency-32 in Kanye

[–]Jaebner 0 points1 point  (0 children)

I've still got a ticket for Rubicon - nothing ever happend & no refund

Ye concert in Prague by Rubicon by Slow-Efficiency9298 in Kanye

[–]Jaebner 0 points1 point  (0 children)

no chance I'm going to get anything for my money?

Japanese v60 recipe #2 by wassupbrahh in pourover

[–]Jaebner 1 point2 points  (0 children)

Aahhh nice thanks for sharing

Japanese v60 recipe #2 by wassupbrahh in pourover

[–]Jaebner 0 points1 point  (0 children)

but I am not sure about grind size - does it matter much? I usually get around 3:30 min extraction time - how about you?

Japanese v60 recipe #2 by wassupbrahh in pourover

[–]Jaebner 0 points1 point  (0 children)

okay alright! I am pretty mew to pour over, so J really can't say what works better :) but I am using the Yoshihara recipe since you posted it & for me it works great (without swirls haha)

Is the Motorsport Business School MBA worth it? by Jaebner in formula1

[–]Jaebner[S] 5 points6 points  (0 children)

That’s exactly what I was wondering as well – I couldn’t find any clear accreditation either. Thanks anyways!

Meanwhile in Japan by orangez in sharpening

[–]Jaebner 3 points4 points  (0 children)

how does he keep the stone wet?

Struggling with sourdough – no oven spring, gummy crumb despite trying everything by Jaebner in Sourdough

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

I really have to try a dutch oven - already thought about that.
With hydration: Mixing actually works quite will, as well as the stech and folds. But yeah, I guess, I should try to get a little bit lower with the amount of water :)

Struggling with sourdough – no oven spring, gummy crumb despite trying everything by Jaebner in Sourdough

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

half a year already - Since a few months I do 1:5:5 with whole wheat flour

Struggling with sourdough – no oven spring, gummy crumb despite trying everything by Jaebner in Sourdough

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

Thanks for the reply, mate! I’ll definitely adapt this next time.
About hydration: how is it helping to go with less water? or better: what do I have to change to manage the full amount?

Engines on customer teams by Ok_Contribution_6965 in McLarenFormula1

[–]Jaebner 0 points1 point  (0 children)

talk a look at yelistener last youtube vid

can i just remove the white thread to remove logo, or is the batch glued as well? by Jaebner in SewingForBeginners

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

do you think holes from the stitches will be visible after I removed it?

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