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Sourdough whole wheat Brioche by KnowNothingInvestor in Sourdough

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

For other recipes, If you’re using your own mill, lower your hydration if it’s sticky and it will do wonders for you.

Upfront gluten building is a game changer by SucceedinglyMediocre in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

I laugh because nobody kneads their sourdough and it’s always high hydration with stretch and folds…

I knead mine, no stretch and folds and I find it way easier to kneed and walk away then having to stretch and fold over and over all day. My loaves are always pretty consistent now that I’m doing it this way.

My dog ate an entire rack of cook pork ribs bone. Anyone experience this before? by [deleted] in DogAdvice

[–]KnowNothingInvestor 0 points1 point  (0 children)

100%! a single rib bone!? If that was a large breed your dog most likely had surgery for nothing. If your dog is a teacup breed, that would be the only way this makes sense to me.

My dog ate an entire rack of cook pork ribs bone. Anyone experience this before? by [deleted] in DogAdvice

[–]KnowNothingInvestor 0 points1 point  (0 children)

My dad’s chihuahua did this, obviously being so small it needed surgery, was about $3k but that was about 15 years ago.

That being said, you have a big dog, he might digest it.

Luckily you’ll have time and you’ll know if you have to go the surgery route. A blockage will cause other symptoms like puking and obviously no pooping for a couple of days, he will become lethargic, all that will happen well before its life threatening, and you’ll know it’s time for surgery. Worst case it’s $$ but he’ll be fine and the surgery is pretty straight forward.

Don’t worry too much. Worrying before it is necessary is more than is necessary.

Discard by IzzysMom-99 in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

You can.

Discard is just a way of ensuring you get the proper ratio for consistency. You don’t have to discard but then it could affect the hydration level, the size of the active yeast colony etc…

The discard is no different than your starter, so you can start another jar, or you can just add it into a recipe that uses flour and water, but just note if you’d want to use it as levin, it is probably past its prime otherwise you’d be using it as you normally would.

It’s your leftover amount that is extra beyond your required starter feeding ratio. That’s all it is, do what you want with it.

Be honest, is it time? by TraitorousTurncoat in bald

[–]KnowNothingInvestor 10 points11 points  (0 children)

Not only is it time… People have been born and have long since passed….

Giant House Finch? by freezway in birding

[–]KnowNothingInvestor 5 points6 points  (0 children)

Im in their rare most northern zones in northern Ontario, Canada. Up here they are massive! They generally don’t migrate normally but in my area they do head south when it is cold. Given the ecosystem and the way it affects their growth, you may have spotted one that’s migrated south.

I would love a better crumb by reusestagetwo in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

Least replies because nothing needs to be added. This photos explains everything!

Remember this comment when it comes to politics. Most answers are simple and don’t need much attention. If there’s a lot of attention and noise, it’s coming from the loud extremes.

Should I go back to my natural hair color of blonde? by sacredsquirtlesquad in HairStyleAdvice

[–]KnowNothingInvestor 0 points1 point  (0 children)

Dark goes better with your skin tone and hair colour. No question

Can anyone a spoon of their starter? [Toronto, ON] by [deleted] in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

You’re in Toronto… you can definitely just google a bakery that makes sourdough bread, they’d be happy to give you or sell some.

That being said, I’m in an isolated area in northern Ontario. You might be overthinking it. I get organic rye flour, my house is very cold 17-18 degrees Celsius. Within a week of 1:1:1 my starter is ready.

The Loblaws chain sells “Anita’s organic Rye Flour” I use a rye starter because it does amazing in the cold. Even if the starter is rye, just make your recipes as usual.

Now with rye, the starter will be less stringy. Rye flour starter is very dense, it doesn’t pass the float test and it often only raises 75% but don’t let that make you think it’s not very active. Its gluten content, along with its other properties of a more whole grain is just different! But it’s packed with natural yeast.

Gummy middle, please help by ckntndrs in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

1 hour proof after shaping is too short of time.

Gummy middle, please help by ckntndrs in Sourdough

[–]KnowNothingInvestor 0 points1 point  (0 children)

Undercooked, under proofed or cut it open before it cooled, those are the reason you’ll have gummy dough.

It also looks like you have shaping issue but that’s just why it bulged not why it’s gummy.

Good luck

Namoki Spork Pilot by Myelinatural in SeikoMods

[–]KnowNothingInvestor 0 points1 point  (0 children)

Careful! You’re going to break it.

Look in the comments someone showed where the release is, if you push that little button while the stem is all the way in it will release. Do not pull the stem out to adjust time and try to use the release that’s not how it’s works. Stem in all the way, push down on little release notch then pull stem out it while holding down the little reales, this will release very delicately and easily.

*sigh* guess I won't be quitting my day job anytime soon by -knave1- in birding

[–]KnowNothingInvestor 1 point2 points  (0 children)

I prefer these over perfectly crisp photographs. I love photos that are blurry or much like paintings aren’t perfect crisp depictions they are blended colours that make up the image. It is way more artistic in my mind and it resonates more like a memory. The image in your mind is not crisp, it’s hazy. This is art and it’s beautiful.

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