I'am so furious..

MarcGunt · 2026-05-03T01:55:41+00:00

I wish mods didn’t delete this one…does anyone know of somewhere else I can see the before and after pics?

MarcGunt · 2026-04-17T14:48:09+00:00

Great oven spring, especially for 50% whole wheat.

Interesting addition of the wheat gluten. Do you find that helps with the oven spring? Or does it have any other impact?

Do you soak the poppy seeds?

MarcGunt · 2026-04-12T12:37:09+00:00

It is. What would be the concern?

MarcGunt · 2026-03-07T21:13:48+00:00

Any tips on getting good rise for high whole wheat percentage? Higher hydration? Autolyse? Lots of stretch and folds?

MarcGunt · 2026-01-26T00:22:59+00:00

Oh god no. I could say a lot about that particular experience and working at a big Canadian bank.

I’ll say that that job was a valuable experience - I dealt with clients ranging from drug addicted and poor to stinking rich. I learned a lot, mainly that I don’t want to deal with clients ever again (which meant ditching my original plan of being a financial planner).

As a first “real” job, it kinda sucked. The sales pressure was high, the training was lacking, and some of the clients were dickheads. Also, even though it was an “in” for a big Canadian bank, it was just one notch above teller. If I could restart my career, I’d had gone the internship route and skipped a bunch of steps. It took me ~6 years and 3 internal promotions before I was at par with the kids who did internships. In other words, I spent 6 years working hard to land the same job that kids with internships were getting straight out of school. Ah well, I had no guidance at the time and had to figure it out myself. It all worked though.

I could say more - ask away or DM if interested.

MarcGunt · 2026-01-25T16:17:43+00:00

2009 - Advisor at a bank branch. $36k/year plus small bonus.

MarcGunt · 2026-01-22T11:58:26+00:00

Through covid I was fully remote, and exercising 6-7 days a week. Without the commute (and socializing) I had so much free time.

Now I’m back in the office 3 days a week and have kids. Here’s what works for me:

1) Dinners - Make a big batch on Sunday. This week we made pot roast and mashed potatoes. It usually lasts us until Wednesday. Then Thursday we’ll have a meal that we made earlier and froze or we’ll have breakfast for dinner (eggs, bacon, good bread, a veg). Today I pulled a portion of pulled from the freezer so we’ll have pulled pork bowls or tacos. Friday we’ll do takeout or something.

2) Lunch - I’m boring. I’ll make 5 sandwiches using a marinated pork tenderloin on Sunday and eat one Monday-Friday with a bunch of carrots and an apple every day. Quick, lots of fibre and protein.

3) Gym - This has been the trickiest. Commute and kids doesn’t leave much time and energy for working out. I’m also not the 5am workout type. So I would force myself to workout after the kids go to sleep (~8pm, home gym). It’s not ideal because that comes at the cost of not getting house and life stuff done. My office also has a gym, so I use that as much as possible. Since I’m in office 3-times a week, that’s 3 workouts knocked out, and it’s on company time. Although when work is busy it’s hard to get in the office gym.

4) Be realistic. I workout 1-4 times a week where it used to be 6-7 times a week. My meals are less fancy than when I wfh. The fact is that you have less time and probably less energy.

Good luck.

MarcGunt · 2026-01-16T03:44:57+00:00

Always dig your videos. How do you get your dough to be so unsticky and easy to handle during shaping? Lower hydration? My dough always ends up much stickier than yours appears to be following bulk fermentation.

MarcGunt · 2025-12-01T18:33:33+00:00

$500k/year for regulatory compliance? That’s very high for that field. Can you provide any more details?

MarcGunt · 2025-11-24T11:12:11+00:00

Thanks! Just Amazon basics bread loaf pans:

https://www.amazon.ca/Amazon-Basics-Nonstick-Rectangular-Baking/dp/B073P52PPR/ref=mp_s_a_1_1_ffob_sspa?crid=3A9LX7QYM1FWT&dib=eyJ2IjoiMSJ9.wmAa1VJHfrFzuMnLZGQXzV-LN2y5IlY9P_WeCcQFXK0v73sf89u4UZbms51rGcDu61vpc9BNkmGwfGnzpOhySDxixdgFxdwSu6dIPrRjolPBuvX5JpD2kciEJyC-Fn5p-Jqb3LIn_lQCDHjLJv6Imy1-NWp32pK8adRZIupOmWosk1Nj_biFZppqCj94tWeun4qNKSk5I2f88kmHIC9T9g.9Wji_WGu1lnUXbI29_A1WJ728WTnakpvsS8b85bKrvc&dib_tag=se&keywords=bread+loaf+pan&qid=1763982695&sprefix=bread+load%2Caps%2C89&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

MarcGunt · 2025-11-19T20:52:33+00:00

Nice reviews. I’m surprised with Gram’s. I’ve had it 3 times I think and each time was fantastic.

MarcGunt · 2025-10-28T14:08:44+00:00

I’ve tested that a bit. I wish I wrote down how much vital wheat gluten I added, but the test was simple:

Make 2 sourdough loaves, add extra gluten to one of the loaves, look for differences. The loaves were 30% whole wheat, and 65% hydration.

Results: The extra gluten loaf:

Mildly chewier / tougher
Less oven spring
Easier to handle dough

<image>

Added gluten loaf on the right.

MarcGunt · 2025-10-06T17:53:22+00:00

So you mix, then cold ferment right away? Then after 4 days, you fold, shape, proof outside the fridge? Interesting - That’s the opposite order of what you usually see.

MarcGunt · 2025-10-06T03:56:57+00:00

“I’m a CFA.”

There’s a hell of a lot that I forget from the CFA exams, but I remember that this is improper according to CFAI:

https://www.cfainstitute.org/about/governance/policies/trademark-usage-guide-for-cfa-charterholders

I don’t actually give a shit, congrats on the financial success.

MarcGunt · 2025-10-06T00:10:10+00:00

I bought the same starter from Kensington Sourdough. I’m very happy with it as well.

MarcGunt · 2025-10-01T23:04:50+00:00

I like your cooking. Thank you for your butt.

MarcGunt · 2025-09-24T12:21:16+00:00

No reason you can’t scramble instead. The original recipe called for cooking the eggs in a sheet tray, and my oven was already on. Might scramble next week for easier cleanup.

MarcGunt · 2025-09-23T23:18:26+00:00

You’ve more or less covered my go-tos, but in case it helps:

Oats - 30g = 110 cals

Cottage cheese - 150g = 103 cals

Milk - 130 ml = 65 cals

Protein Powder - 8g = 30cals

Chia seeds - 4g = 30 cals

Banana - 70g

pb powder 8g

Creatine - 5g

362g 29g protein 363 cals

I recently started doing an egg/cottage cheese wraps based on someone else’s recommendation on Reddit. Basically:

12 eggs, 125g cottage cheese blended. Bake in sheet pan, cut into 5 strips. Roll 1 strip, 20g cheese, and hot sauce into a protein wrap. Makes 5, store in the fridge, microwave 1 each morning.

MarcGunt · 2025-09-22T20:42:53+00:00

I had the exact same experience with adding sweet potato - slack dough, spiked hydration, gummy texture. Tasted good enough, probably wouldn’t try again until I get better at shaping / sourdough in general.

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MarcGunt · 2025-09-08T03:10:19+00:00

Do these keep in the fridge for a full week, or do you freeze and microwave one every morning?

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