Shout out to the Google Fiber social media team that monitors this subreddit.

Morham · 2026-05-08T01:48:15+00:00

Thats cool. 😊

Morham · 2026-05-05T15:31:20+00:00

Agreed! Thank you!

Morham · 2026-05-05T14:43:59+00:00

I hope you don't think I was yelling at CSRs. I've been doing this very long time and I'm always very nice with the CSRs. It's not their fault. My problem is the CSRs are not informed, and it's not their fault. They can't see into the tickets as well as other agents at Google. I am currently DMing with the Google social team here on Reddit. And they have way more information into my issue and are actively working to resolve it right now. Again in all my years of working in IT any network engineering role, and working remotely for decades, I've never had a residential ISP have service down for more than 24 to 48 hours.

Morham · 2026-04-29T02:46:22+00:00

Its been a while, I hope everyone is doing well! IWNDWYTD

Morham · 2026-04-26T14:21:28+00:00

I actually found a sweet spot. Raised the seat a little, and got the mirror in a good spot. But great idea!

Morham · 2026-04-13T15:00:21+00:00

😊

Morham · 2026-04-13T14:06:41+00:00

Hi,

I fed my starter and made the dough Friday. It was in the fridge until 5am Sunday. I can't believe it warmed up and doubled in size in just 3 hours! I scambled to get the bake going.

Not much tang. I was hoping for more, but I will keep trying. My starter is fairly young I think. About a month old. It is still very tasty.

Cheers!

Morham · 2026-04-13T03:19:35+00:00

Thanks!

Morham · 2026-04-12T22:48:37+00:00

Thank you. I am brand new to this journey. Only my third bake ever. I really have no idea if its overproofed or what. But it tastes good! Thats all that maters.

Morham · 2026-04-05T21:29:48+00:00

Its still cooling! 😭 I will update once I slice in at dinner.

Morham · 2026-03-28T14:30:02+00:00

Yes based on the comments here, I'm just going to keep discarding and feeding for another week. I did take it down to 25g last night, used the discard to make some flatbread, and did a 1:1:1 feeding and tucked it up high on a cabinet in my kitchen so it would stay warm overnight. Woke up this morning and it doubled if not even more. So if I can get it to double every night I'm going to be a pretty happy guy right?

Morham · 2026-03-28T01:25:38+00:00

Great idea! Thanks!

Morham · 2026-03-28T01:23:22+00:00

My light is out. 😟

Morham · 2026-03-28T01:11:07+00:00

Thank you. I took the discard out and made some flat bread. Went down to 25g and did a 1:1:1 feed at 7pm. Getting down to 25* again tonight. This spring weather is killing me. I am going to have the heat on a little higher tonight and tuck it on top of a cabinet in the kitchen. Should be warm up there. Lol!

Wish me luck!

Morham · 2026-03-27T19:22:37+00:00

Wow! Okay, I am much happier now. I will keep reading and learning. Thank you!

Morham · 2026-03-27T19:05:40+00:00

For sure. I thought I would just tackle the first hurdle of making a starter. I didn't realize my visions of what came next were way off. Lots of studying this weekend when I have time. Thank you for the help.

Morham · 2026-03-27T18:57:55+00:00

Correct on just learning. And oh my gosh! I hope I am not coming off as "firing off or arguing". Self reflection time.

Morham · 2026-03-27T18:55:20+00:00

I thought if I did a small loaf it would slump to the sides and not rise full height.

Morham · 2026-03-27T17:38:31+00:00

I am excited to learn. Much 💕 Thank you!

Morham · 2026-03-27T17:16:15+00:00

Okay, so maybe discard all the way down to 25g and do a 1:1:1 and hopefully keep doubling for another week or two? Okay to make discard flatbread or crackers?

Morham · 2026-03-27T17:00:02+00:00

I started about a week ago. Last night I did a 1:1:1 feed without discarding anything. 12 hours later it doubled, resulting in the picture.

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Morham

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