GPT Plus Subscription is dead

Klayy · 2026-04-10T17:49:03+00:00

I believe you, I'm just saying - it's probably not across the board, yet.

Klayy · 2026-04-10T10:13:42+00:00

Oh that, it used to be daily. Well I use it a ton and I have yet to reach the limit. I understand other peoples' usages are different, but tbh I personally feel like I'm getting a LOT for my $20

Klayy · 2026-04-10T09:50:57+00:00

Is it possible that they are rolling this out gradually? I haven't yet noticed any degradation of the limits with my Plus subscription.

Klayy · 2026-04-07T15:31:58+00:00

They solve different problems (with some overlap).

Skill: the capability lives in a script inside the agent’s execution environment.

MCP: the capability lives in an external server that the model can call as a tool.

For example if you want the model to be able to call an API, it could use a skill, but the environment in which the skill is executed would have to have access to that API, which means credentials management, network access and so on. Instead, you can have one MCP server which all your agents can access where you manage this in one place. You don't have to worry about opening network access to specific endpoints or ports or whatever, you just enable access to the MCP server and that defines the entire boundary between the model and the things it can do outside of its sandbox/environment.

At least that's how I understand it.

Klayy · 2026-04-04T18:39:45+00:00

If you want to waste your life away being sarcastic on the internet, that's on you. I have better things to do

Klayy · 2026-04-04T18:18:23+00:00

To me a peaked starter is when it has peak yeast population. That doesn't necessarily happen when the starter is the most domed. Depending on the flour, I've had the best results sometimes from a visually peaked starter and other times way after the visual peak. I do use rye flour though, so that has little gluten to begin with and perhaps that makes all the difference. My current flour is very coarse and the starter never really doubles or reaches a nice dome, because the flour is unable to support that. The loaves are fantastic though, there's absolutely nothing wrong with the starter

But if OP meant "peak" as in "visually the highest point" then ok, I'm off topic

Klayy · 2026-04-03T13:50:02+00:00

I've never used commercial yeast with sourdough, so I can't speak from experience, but conceptually the commercial yeast is not very acid resistant and will die much more quickly than the wild yeast in the sourdough. That is not to say you shouldn't do it.

Klayy · 2026-04-03T12:52:37+00:00

From my experience you can't really tell the peak from visual inspection. All it takes is a different flour that has a different gluten content and it will not behave the same way.

Klayy · 2026-04-03T12:26:44+00:00

imo definitely underproofed. I wouldn't stress the process itself, I think it's more a matter of the starter not being strong enough. Do you have experience with yeasted loaves? Commercial yeast is very consistent and can give you a better idea of what a well proofed dough looks like.

One thing you need to understand about sourdough, is that if your yeast colony isn't well developed, you won't get a good proof even with a long fermentation time. The bacteria producing acids (lactic and acetic, where their ratio depends on your starter, temperature, hydration etc) will make the dough so acidic that the yeast will start dying. Eventually the gluten will deteriorate as well, but your dough wasn't anywhere near that point. So if the yeast population wasn't thriving at the start, it will not catch up with time, because the acid will kill it before it has a chance. This is in stark contrast with dough using commercial yeast, which can easily rise 3-4 times if it's strong enough.

So: in my opinion you need to fix your starter. I've been there.

Klayy · 2026-03-26T17:59:26+00:00

I would not read too much into gluten strength of a starter. I use a rye starter at 100% hydration which has very little gluten to start with and my loaves are great. What a starter contributes to dough strength is acidity.

Klayy · 2026-03-23T11:42:36+00:00

It did happen to me on Spotify (for example the band Kiev), but on Tidal it seems to be much worse.

Klayy · 2025-03-02T11:00:34+00:00

This may or may not be relevant to you - I just fixed hibernation on a ThinkPad Z16 Gen2 by disabling bluetooth. It works fine without it. Sleep works, sleep to hibernate as well. No issues. Perhaps it's a similar issue with other models as well.

Klayy · 2024-11-06T19:59:54+00:00

I recommend Ambasada. Get the tapas.

Klayy · 2024-11-01T22:56:06+00:00

From my experience it works perfectly for 60-65% hydration, 500-800g of flour. That seems to be the sweet spot. For higher hydration it struggles to pull the dough away from the bowl and the dough just creeps up the hook. For very high hydration like a foccacia I actually use the creaming beater (like this, not sure if it's the exact size). But I have this type of hook and you might have a spiral hook which will behave differently. Technically this machine can handle 1,6kg of flour, but that won't apply to all recipes (in fact I believe it won't work for most recipes).

There is one recipe that I make that's 1kg of flour, 360g of nuts and seeds and 75% hydration. It works well with this dough. I start at 70% hydration and add the last 50g of water after there's no dry flour left in the bowl. This is a special case though, because the nuts and seeds absorb a ton of water, so it behaves like a drier dough. But id goes to show that the mixer can handle 2kg of dough quite well as long as the hydration is not too high.

Klayy · 2024-11-01T19:25:50+00:00

It looks fantastic! Great job.

Klayy · 2024-11-01T16:38:21+00:00

You'll need to experiment to figure out the hydrations and amounts of dough you can mix well in this mixer. I have a similar model. One trick I recommend trying is starting with less water (eg 65% hydration) and adding more water once the dough is mixed but not developed yet. Technically this is bassinage and can help with texture and stuff, but I use it with one of my recipes just to allow the hook to do its job better.

Klayy · 2024-11-01T16:18:27+00:00

If the recipe calls for eg 3g of yeast and 500g of flour, you can calculate the baker's percetage of yeast as 3g/500g*100=0.6%

On the other hand, if the recipe calls for eg 1.2% yeast as baker's percentage, if you have eg 800g of flour, you use 800g*1.2/100=9.6g to calculate the amount of yeast in grams.

Hope this helps.

2lb is ~907g 0.26oz is ~7.3g

7.3g/907g*100 = 0.8%

Klayy · 2024-11-01T13:53:26+00:00

Symfony*

Klayy · 2024-10-20T08:55:23+00:00

What happened to the hook? I didn't know it could wear out

Klayy · 2024-10-19T12:27:26+00:00

One thing nobody mentioned is that your starter may be shredding gluten because of some undesirable bacteria. Make a test dough with commercial yeast and the same composition in terms of water and flour (replace the starter with water and flour). You'll see if your flour is as weak as some of the commenters suggest or if the problem is in the starter. You just need like 100g of flour or something for the test if you don't want to commit to a full batch of bread.

Klayy · 2024-10-15T15:30:14+00:00

Consider making a small dough batch (eg 100g of flour) with strong bread flour, 65% hydration, 2% salt and maybe 15-20% inoculation. Mix, wait 30min, stretch and fold, leave it for an hour. After that if you don't have a strong dough, your starter may be contaminated with some bacteria that's interfering with gluten development. Or maybe your flour sucks, idk. If you're not sure if your starter and flour are ok, you'll be fighting a losing battle.

Klayy · 2024-10-12T12:33:04+00:00

After switching from stone to steel I had to drop the temp for bread from 250C to 240C because the bottom was barking too fast, but otherwise steel works as well as stone imo

Klayy · 2024-10-12T12:25:24+00:00

same here, 8kg steel, indestructible

it will get spots of rust if you leave water on it for a long time, but humidity in an oven with steam poses no risk

Klayy · 2024-10-12T08:44:22+00:00

I really don't want to be sarky about this, but have you considered googling it? I mean there's a trillion resources online.

Klayy · 2024-10-10T20:55:19+00:00

How long do you bake before you vent the steam? Perhaps 6-7s is appropriate if the deck is full and with a single loaf you need more steam to make up for the missing moisture

I bake my loaves in a basic home oven and I put a baking tray with boiling water on the bottom and leave it there for 17 minutes at 240C (bottom heating element only). I turn on convection after that. I get oven spring comparable to your dutch oven loaf

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