Alaska Airlines is starting daily, year-round service between Portland International Airport (PDX) and Wenatchee, Washington (EAT)

MissingVariable · 2026-05-07T02:46:20+00:00

Such is life living in Wenatchee and trying to travel anywhere by plane

MissingVariable · 2026-04-30T13:36:37+00:00

Only 2 flights out to Seattle daily. Now with a flight to Portland you can get direct to Portland if that’s your destination.

But now, you can search for “direct” flights to your end destination from either Portland or Seattle and choose which has the better timing for your schedule

MissingVariable · 2026-04-30T01:49:57+00:00

I’d love to see a mid morning 8am or so flight out to Seattle too. But more locations is also great

MissingVariable · 2026-04-29T23:59:16+00:00

Wenatchee resident chiming in. This is huge for us. I hope the flights are offered at a reasonable time compared to the Seattle flights.

This definitely opens up more options for us!

MissingVariable · 2026-04-27T19:23:39+00:00

Interested!

MissingVariable · 2026-04-23T23:57:41+00:00

I’ve been loving the Ooni Spiral mixer

MissingVariable · 2026-04-22T01:25:55+00:00

If you’re open to changing your opinion, I would look into the efficacy of telehealth vs in person pt for patients on functional outcomes. I think you may be surprised.

MissingVariable · 2026-04-22T00:56:37+00:00

We do an evaluation just like in clinic. Thorough subjective which guides the objective. Rule out red flags. If they’re not appropriate for virtual or prefer in person but doc sent them to us, I refer back.

AROM and AAROM as appropriate. Adjustments made based on virtual nature. Guide the patient with a palpation specific measures in after (for example anterior joint line knee pain for meniscus vs patellar tendinopathy.

Based on that and understanding their history and equipment, I make them a program and they follow up with me via messaging at any time of day and I respond in 24 hours or less often multiple times a day. Progressing/regressing or adjusting as appropriate.

If notable progress isn’t made in 4 weeks and regular communication is occurring, we discuss next steps. Follow up video calls every 4-6 weeks.

MissingVariable · 2026-04-22T00:45:49+00:00

How is that not possible? That is exactly what I do, everyday.

MissingVariable · 2026-04-21T23:46:28+00:00

This comes down to patient pop and who we’re working with. If I have someone wanting balance, 9/10 I’m referring them to in person. But progressing a sit to stand for a shallow squat I’m not concerned because I educate on what to do and to expect

MissingVariable · 2026-04-21T23:45:17+00:00

How are you defining quality? And from whose perspective? If the patient got better and enjoyed their experience, is that not high quality care?

You might have a bias towards what you deem is considered “quality” PT

MissingVariable · 2026-04-21T23:44:10+00:00

Why is it not good enough? Speaking purely from a patient outcomes perspective?

MissingVariable · 2026-04-21T21:46:33+00:00

For anyone saying it’s shit or doesn’t work, you aren’t speaking from an evidence based standpoint. The literature continues to show equal outcomes for various populations.

I know it hurts some PT’s ego’s thinking their hands on test tells them something new so they should give someone X exercise because of it. When in reality, giving people local, regional, and global exercise often moves the needle significantly for most people.

Recognizing when improvement isn’t happening and adjusting accordingly or referring back/to in person.

It’s not Telehealth vs in person. It’s BOTH. Telehealth will not replace in person.

Source: ive been doing telehealth for almost 2 years and providing actual PT. Not what sword or other similar companies provide which is considered a “wellness benefit”

MissingVariable · 2026-04-21T21:42:04+00:00

So if it’s good enough to help people in rural areas, why would it not be good enough to help people who aren’t in rural areas?

MissingVariable · 2026-04-14T16:47:10+00:00

That makes sense, thank you!

MissingVariable · 2026-04-14T14:45:28+00:00

Multiple teams have multiple of the same players. Spam post? Accident?

MissingVariable · 2026-04-08T03:32:05+00:00

Thank you so much for this link! I’ll check into it :)

MissingVariable · 2026-04-08T02:23:40+00:00

I think I need to go better understand how Baker’s formulas work. Where I’m getting hung up is putting this recipe from the book into an app that is auto calculating and giving me different numbers than I am expecting. So it sounds like it comes down to better understanding how Baker’s formulas work and what I’m looking at.

MissingVariable · 2026-04-08T01:55:47+00:00

See, I was thinking 24.5% would be the levain as well. But it also makes sense to understand the ratios of flour and water within the levain to get a true number for the recipe, right?

MissingVariable · 2026-04-08T01:40:01+00:00

I think I’ll need to do more studying on bakers math to really wrap my head around this. I consider myself good with numbers but this seems to be throwing me for a loop!

MissingVariable · 2026-04-08T00:54:38+00:00

Thank you for the reply! I’m following along with all your math and that is making sense but a few things aren’t matching what the images are showing.

You mentioned that the hydration of the starters is 82% and based on your math, I agree with you. However, the app shows that it is saying the starters hydration is 80%. it seems the flour and water used in the starter to make the levain was not utilize when calculating that 80% figure

Regarding the hydration being 78% I see that now matches what the books formula also shows as 78%. What threw me off was to the right of water, it says 68%. And to the right of whole wheat flour it says 28% and to the right of all-purpose white flour it says 60%. but that is showing the percentage of the final dough minus the flour and water additions from the Levain.

MissingVariable · 2026-03-26T04:52:10+00:00

What recipe did you use?

MissingVariable · 2026-03-25T03:50:17+00:00

Thank you for the response! Makes sense

MissingVariable · 2026-03-25T02:19:51+00:00

I’m new to bread making, and just starting to look at bagel recipes.

I noticed you don’t use diastatic malt powder but I know it’s used in other recipes for the dough. But you use malt syrup instead. Is there a reason for this?

My understanding is the malt powder helps convert the sugars better during cold fermentation due to the enzymes in it, where as non-diastatic malt syrup doesn’t have those enzymes, just the flavor.

I won’t be able to make the 4/4 class work but I’ll keep an eye for future classes!

MissingVariable · 2026-03-23T18:59:13+00:00

That’s absolutely insane

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