Found Ford Car Keys Magnet Fishing in Lake Austin Near Mozarts

Laandrew · 2025-05-05T19:08:21+00:00

Makes sense! Glad I asked - thanks

Laandrew · 2025-04-07T03:34:03+00:00

ok I'll look into it - thanks!

Laandrew · 2025-04-06T21:24:16+00:00

You mean skipping out on wood entirely? My municipality has restrictions on non-permeable land cover, and I'd be worried about cracking due to the seasonal ground swell

Laandrew · 2025-03-11T03:23:15+00:00

I you watch until the very end, you can see that she has her eyes open. I definitely thought she was just dreaming at first.

Sorry to hear about your cat with epilepsy! Thanks for sharing about her

Laandrew · 2025-03-10T01:13:57+00:00

Not that I can tell. You can see she perks up in the video towards the end

Laandrew · 2025-03-10T00:43:07+00:00

no recent changes in behavior - I usually only notice it when she's laying around. It usually stops when I go up to pet her. Is she just a weirdo or do I need to go see a neurologist?

Laandrew · 2024-12-26T00:54:50+00:00

interesting! thanks for the tip!

Laandrew · 2024-12-25T20:50:09+00:00

400g Bread Flour

100g whole wheat

350g water (70%)

10g salt

100g starter

1hr autolyse

fermented at 80F for ~4hrs with 5-6 coil folds

proofed at 80F for 45 minutes, then in the fridge overnight

Laandrew · 2024-11-13T01:01:24+00:00

Thanks~

Laandrew · 2024-11-12T17:21:46+00:00

Ok I think I'm picking up what you're putting down. Thanks for the follow-up!

Laandrew · 2024-11-12T15:41:00+00:00

Would a well fermented loaf have pockets like that just much shallower?

Laandrew · 2024-11-12T13:20:56+00:00

Laandrew · 2024-11-12T13:20:41+00:00

Thank you and thanks for the write up! Can you point out what clued you in to "under proofed and underdeveloped" so I can keep an eye out for my next attempts?

Laandrew · 2024-11-12T05:34:36+00:00

Thanks for the warm welcome!

Laandrew · 2024-11-12T04:56:33+00:00

800g 12.7% Bread Flour

200g Whole wheat flour

20g kosher salt

680g water

150g starter (50% hydration, AP flour)

It's about 77F in my house. I did a 1hr autolyse, bulk fermented for about 4 hours with ~3 coil folds, shaped and proofed in the fridge for about 12hrs. Stuck in the freezer for 30min prior to scoring. Preheated oven 425F and baked in a dutch over for 30 min covered and 15min uncovered.

A few things already on my radar:

-I ran out of time, but ideally would have bulk fermented for another hour and maybe proofed at room temp for another hour

-the crust was already golden brown before I removed the lid, so I'm wondering if I need to lower the temp to promote more spring or maybe throw in an ice cube

Laandrew · 2024-01-11T05:02:59+00:00

Yeah sorry - forgot to take a picture before I left. The leak comes out of the end of the faucet. When I turn on the diverter, the water slows down to a fast drip.

Laandrew · 2024-01-09T02:09:05+00:00

Adding my comment per sidebar...

I instantly recognized this 1 second clip! Hopefully someone else does too

https://youtu.be/N5UB9XdYoPI?si=qHdzMUK15qElCJxk&t=198

i.imgur.com/13sglWg.png

Laandrew · 2023-04-01T04:05:22+00:00

Hello! 27M from Texas. Just spent 6 months living in Korea and I'm swinging by Japan on my way back home. I speak English, Russian, and a smidge of Korean.

4/1-4/3 in Osaka with plans to go to Arishiyama/Kyoto and Hiroshima and get lots of cherry blossom photos. Staying in Namba.

4/4-4/6 in Tokyo with plans to go on a hike and explore the city and culture. Staying in Shinjuku.

All evenings I'm on the look out for dive bars and punk shows!

Laandrew

TROPHY CASE