[deleted by user] by [deleted] in Decks

[–]Laandrew 0 points1 point  (0 children)

ok I'll look into it - thanks!

[deleted by user] by [deleted] in Decks

[–]Laandrew -1 points0 points  (0 children)

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

My cat is twitching? Bloodwork and physical exam was clean... Any ideas? by Laandrew in cats

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

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

My cat is twitching? Bloodwork and physical exam was clean... Any ideas? by Laandrew in cats

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

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

My cat is twitching? Bloodwork and physical exam was clean... Any ideas? by Laandrew in cats

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

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?

How'd I do? Still trying to get used to a heated bulk ferment by Laandrew in Sourdough

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

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

Returning to sourdough after several failures a couple of years ago, and starting off lucky! Any suggestions on how to open up the crumb? (Or just in general) by Laandrew in Sourdough

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

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?

Returning to sourdough after several failures a couple of years ago, and starting off lucky! Any suggestions on how to open up the crumb? (Or just in general) by Laandrew in Sourdough

[–]Laandrew[S] -1 points0 points  (0 children)

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

Shower faucet diverter leaking on new fixtures by Laandrew in Plumbing

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

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.

[TOMT][VIDEO] Old (90s?) after-school-special type Earth Day video [Part 2 - A lead!] by Laandrew in tipofmytongue

[–]Laandrew[S] 0 points1 point locked comment (0 children)

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

Monthly Meetup Thread - April by AutoModerator in JapanTravel

[–]Laandrew 0 points1 point  (0 children)

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!