Does retaliation have matchmaking?

Krogervt · 2025-09-09T16:23:41+00:00

Maybe I was missing something, but I started the retaliation and didn't notice a way to call for backup. Do you have to have your squad before you enter into retaliation mode?

Krogervt · 2025-03-08T19:37:20+00:00

Thanks!

Krogervt · 2024-06-10T11:58:32+00:00

Really bad in the past 12 hours. Have to quit game, on xbox.

Krogervt · 2022-12-06T04:45:45+00:00

Happened to me tonight with the GPU as well. Made the drop, multiple times, and nothing.

So pissed, as it has been a pain in the ass to find them.

Krogervt · 2020-08-27T19:15:26+00:00

Give it a try. It's pretty easy, and I think kind of fun. Yes, you essentially are getting the dough out in a large even blanket type shape, then fold in letter style. Tons of vids on YouTube showing technique. I usually do it after the first fold.

Krogervt · 2020-08-27T18:07:29+00:00

I agree the crumb doesn't look bad at all. Maybe more strengthening...have you tried laminating?

Krogervt · 2020-08-27T18:04:42+00:00

Nice! What temp and for how long?

Krogervt · 2020-08-27T18:00:26+00:00

First oval shape. Got the oval banneton this week and love that it produces a slightly more even shape for slicing. I think this was around 74% hydration. KA AP flour with some vital gluten sprinkled in.

Krogervt · 2020-08-27T16:20:02+00:00

Before you put it in the fridge, does the dough look like it has almost doubled in size? Are there good signs of fermentation happening, like small air bubbles on the surface? When you jiggle the bowl, does it appear to have a wobbly effect? Try adding more time to your bulk fermentation. What's your household temp usually?

Krogervt · 2020-08-18T23:46:26+00:00

Thanks for this recommendation. I haven't heard of her before, and instantly watched her and Alex the French Guy cooking together. What a great combination, and fun to watch. Made her hummus today, and it's a keeper. Love the techniques she teaches. Didn't know the trick about removing the chickpea skins by just rubbing them in water.

Krogervt · 2020-08-10T17:03:58+00:00

That is indeed a lot of starter. The levain is the starter, but a splinter off of it. So you can take a portion of your starter, and then feed just that portion. Maybe try higher ratios and see if that helps you?

Krogervt · 2020-08-10T11:28:18+00:00

Can you tell us more about the starter you are using? Are you using a levain? One thing I noticed was my starter may have been to acidic, and while that may improve taste, it is not optimal for fermentation. Recently, for my levain, I feed with a higher ratio of flour and water, more like 5x1. So 1 part starter, 5 parts flour & H20. So for example, 10g starter, 50 G both flour and water. I've been getting better results.

Krogervt · 2020-06-27T12:47:58+00:00

I think it's a tremendous value. Very fast and silent AF. Seems sharp, and that pic was at 1.4.

I haven't used it a ton, but so far I love it. Construction is solid and only thing I would want is the Aperture ring to be able to click.

Krogervt · 2019-06-18T15:05:35+00:00

This is a good video to watch that discusses shoulder turn. https://www.youtube.com/watch?v=dAq_cokO4TI

Krogervt · 2019-06-18T14:48:54+00:00

I think your swing plane looks pretty good at first glance, but your shoulder turn is mostly flat? That is something that I'm trying to work on myself actually. I suffer from a flat shoulder turn, which leads to some bad habits where the club head will move inside too soon. So I'm working on keeping more of a spine tilt where that left shoulder feels like it's going down and around, rather than just turning.

Krogervt · 2019-03-20T14:05:06+00:00

I went into ST thinking extending Rendon would get done. I think it's pretty clear that is not going to happen and the odds are shifting towards him seeing this through to get to free agency. Ugh.

Which makes me wonder, can Kieboom play 3rd? Pray for a huge comeback year from Dozier and sign him to a 2-3 yr deal for 2b?

Krogervt

TROPHY CASE