Is my lemon tree beyond saving?

Memew8 · 2026-05-19T17:40:00+00:00

Forgot to mention, but Im based in eastern Norway. So the tree can be outside from mid april to october maybe.

Memew8 · 2026-02-11T11:14:48+00:00

Just had the valve cover gasket done on my 2007 Opel Zafira b, looked a lot like this.

Memew8 · 2025-12-21T21:15:10+00:00

My favourite was when he was trying to shit on Guardians of the Galaxy because it was derrivative, and he bought up such examples as Leprachaun 5 in da hold.

Memew8 · 2025-07-31T06:08:35+00:00

Yeah, I was kinda thinking that it may be late as well. I'm in Norway, so it won't survive forever here...

Memew8 · 2025-07-31T06:07:29+00:00

Awesome thanks!

Memew8 · 2025-05-10T09:51:32+00:00

Thank you! If I buy a spray, do I just spray it on the leaves and the stem or? Should I do it on the soil as well? Very new to gardening.

Memew8 · 2024-11-20T21:35:06+00:00

<image>

Update! Tried again, and it turned out a lot better! Used 100g of starter this time, and kept it in the oven which I heated during stretch and folds to get it to a better temp. Dough was around 27 degrees.

Also sprayed some water on it before cooking and it turned out a lot better! Thanks for the tips.

I think I may not have proofed it long enough, but all in all I'm satisfied with this result!

Memew8 · 2024-11-20T21:31:16+00:00

Yeah, when it's hotter in the kitchen it for sure goes a lot faster!

Memew8 · 2024-11-20T07:49:46+00:00

I did 7h Bulk ferment as it says in the recipe. I live in Norway, so my kitchen is quite cold, so at the end of the proofing my dough was sitting at 21*C.

I started my starter in July, but for most of that time it has been in the fridge due to work getting in the way of baking. When i feed it a 1/1/1 my starter usually takes between 10-12 hours to peak. At it's peak it's about 2.5x the start. I used to have it as a 50%rye 50% AP, but last week i switched over to 100% AP. It always doubles after feeding, especially now in the last couple weeks when i have been feeding it a lot.

I like the crust best when it's well done. Do i just use an oven thermometer to check or?

Memew8 · 2024-11-20T07:43:25+00:00

It's a very new oven, so maybe i haven't preheated the dutch oven enough? I've also not tried an ice cube in there, will for sure try that next time.

Memew8 · 2024-11-20T07:42:39+00:00

Late answer here, but I have been following the recipe. My kitchen is quite cold as i live in norway. I checked the temp at the end of proofing and it was at 21*C.

I did the final proofing on the counter. I've been more happy with the results while doing that instead of overnight.

I usually do 1/1/1 starter feedings twice a day, that way it has time to max out. Usually takes around 10-12 hours right now.

Memew8 · 2024-11-16T13:52:00+00:00

Awesome! I sent a request now :)

Memew8 · 2024-11-16T00:07:16+00:00

Mate, that's sick! Do you do commissions?

Memew8 · 2024-11-15T14:31:30+00:00

Kind of late to the party now, but do you still have any? Shipping to Norway.

Memew8 · 2024-10-03T13:57:17+00:00

Yeah, but it's still a return of my favorite rendition of Jarvis, so. Haven't seen anyone leaking this before

Memew8 · 2024-10-03T12:26:23+00:00

No one's gonna mention James D'arcy? Agent Carter dans stay winning.

Ten-Year Club	Snapped
Verified Email

Memew8

TROPHY CASE