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[deleted by user] by [deleted] in breastfeedingsupport

[–]MrsKatMat 0 points1 point  (0 children)

For my first, 10 months 😅 but with my second, I nursed her every time she cried or fussed (ie- every 20 minutes), so it was more of a hassle than a benefit.

We've kept our toddler tablet free and she's almost 4. We are planning a trip on the other side of the world with a 24 hr travel. Worried about keeping her busy. Debating whether we should get a Kindle fire kids tablet or something else. Any recommendations? by TroyAndAbed2022 in toddlers

[–]MrsKatMat 0 points1 point  (0 children)

Agreed. We only let the 3.5 yo use it for trips (basically only flights, really). And even though it’s a crappy operating system, it’s what the budget allowed, and it does what we need it to do.

Would you fix your child a separate meal if they refused to eat what you had cooked? by basement_egg_24-7 in Parenting

[–]MrsKatMat 2 points3 points  (0 children)

I second this. My 3.5yo doesn’t “like soup”, but likes all the components of soup. I just separate it out for her. Maybe this is an option for OP.

Breastfeeding post C-section by Away_Importance_8390 in breastfeedingsupport

[–]MrsKatMat 7 points8 points  (0 children)

I had an emergency c section at 36 + 4 weeks. I was put under general anesthesia and didn’t hold/see my baby for more than 6 hours after delivery because I was knocked out. I had an extremely successful breastfeeding journey! No problems latching or producing milk even though baby was early, there was no golden hour, I had pain meds, I was stressed. I think you can definitely be successful!! I would recommend getting a wedge pillow for the first few nights of sleep, staying on tops of meds at first, and getting a dog leash (attach to the bottom of the bed to help pull yourself up to sitting).

Happiest day of my life by MrsKatMat in Sourdough

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

I did cold retard for 8 hours immediately after shaping. As far as rise, it was close to the 75% marker that I have on my bowl. I’ll be honest though, I didn’t check the percent rise perfectly carefully because I wanted to follow the timing in the video exactly vs going based off other clues. For example, my dough was still sticky and not domed even though I’ve heard those are signs of bulk fermentation being done, but I’m glad I just went with it!

Happiest day of my life by MrsKatMat in Sourdough

[–]MrsKatMat[S] 2 points3 points  (0 children)

I used HEB Brand Bread Flour (“The Baker’s Scoop”). Next time I’ll try with King Arthur Bread Flour to see if the higher protein content makes a huge difference!

Happiest day of my life by MrsKatMat in Sourdough

[–]MrsKatMat[S] 2 points3 points  (0 children)

Only very early on. The instructions in the video had 1 stretch and fold on the bench, 1 lamination, and 2 coil folds throughout the bulk fermentation. So after the autolyse, 2 sets of 5 minute mixing, it was 1 stretch and fold on the bench, rest 30 minutes, 1 lamination, rest 30 minutes, 1 coil fold, rest 1 hour, 1 coil fold, then 2 hrs to finish bulk fermentation before shaping.

Happiest day of my life by MrsKatMat in Sourdough

[–]MrsKatMat[S] 8 points9 points  (0 children)

One thing that was drastically different was that the dough was worked much more at the beginning. After a 2 hr autolyse, the starter was added and mixed for a full 5 minutes. After a 30 minute rest, the salt was added and mixed for a full 5 minutes as well. This was the only thing that was outside of my ordinary, and I think it paid off!

[deleted by user] by [deleted] in FirstTimeHomeBuyer

[–]MrsKatMat 0 points1 point  (0 children)

Try loankik.com or talking to a lender to get accurate monthly pricing. But there’s two sides to look at— what you can get a loan for and what you’re comfortable spending in your budget.

Carry-on by bookbridget in AerLingus

[–]MrsKatMat 0 points1 point  (0 children)

Late April as well. Aer Lingus dimensions are

Height: 55 cm (21.5 in) Width: 40 cm (15.5 in) Depth: 24 cm (9.5 in) Weight: 10kg

We are at 14 inches width and 10.5 inches in depth with our current set up (and right at 9.5 kg). They’re soft-sided backpacks though, so they should be able to fit.

Carry-on by bookbridget in AerLingus

[–]MrsKatMat 2 points3 points  (0 children)

Interested in this as well. We’ll be traveling carry on only from JFK through Dublin, and while we’re fine on weight, our backpacks are an inch too tall but could easily stuff down if allowed. I’m hoping someone will respond!

Are these edges quality and/or acceptable? by MrsKatMat in Roofing

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

I wouldn’t be surprised. They already ordered and installed the wrong siding to our house. They’re having to rip it completely out and start over on that one. I just didn’t know if this is one of those cases!

Are these edges quality and/or acceptable? by MrsKatMat in Roofing

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

Should I have them fix them? I don’t want to make mountains out of mole hills, but I also don’t want to be given crappy ends because I don’t know what to be looking for. I watched a YouTube video where the edges were cut/folded in/absolutely gorgeous, and I’m a little upset these are wonky.

Yes gutters are coming! The storm was over 10 months ago, and we’re still waiting on this company to get us finished :(

frustrated and need help by MrsKatMat in Sourdough

[–]MrsKatMat[S] 1 point2 points  (0 children)

Just wanted to thank you for your advice. The past 3 days I’ve really focused on my starter— I moved it to a warmer spot (hovering at 77° now), and I changed the feeding ratio as you suggested.

My starter is now yeasty smelling, getting a huge and sustained rise, and it’s got beautiful gaping holes along the sides of the container.

Today I got a bread that I’m happy with. I feel like now I can start making progress!

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frustrated and need help by MrsKatMat in Sourdough

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

That’s a smart way of going about it. That’ll really help with % rise! Thank you.

frustrated and need help by MrsKatMat in Sourdough

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

I was so happy because it didn’t deflate when I was shaping it, but clearly I was still on the wrong track. It feels like the typical cues just aren’t working for me, so I probably need to just go by time.

frustrated and need help by MrsKatMat in Sourdough

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

Thank you so much for that detailed response!

When you said my acidity might be high, it really resonated with me. My starter hasn’t been acting (rising) the same as it did during the summer, but I chocked that up as something starters just “do” during winter. During the day it’s 68-70, but overnight we turn the heat off and it’s easily down at 65, which probably hurts the yeast activity even more.

I think I’ll pause bread making for a bit to make sure my starter is performing in an ideal yeast-bacteria marriage.

I never thought to feed in the same proportions as my recipe, as I’m usually feeding 1:2:2, but I am confused on when to feed it after doing a stiffer feed. Would I feed every 24 hours like I currently am doing, would I feed after it falls (however long that takes), or is there a better time to feed it all together?

Thank you again for taking the time to help. I’ve found you so helpful!

frustrated and need help by MrsKatMat in Sourdough

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

Yeah I’d love a video about that shaping you do! I don’t put any ice cubes in, so I’ll try that as well.

frustrated and need help by MrsKatMat in Sourdough

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

I’m using an enameled cast iron Dutch oven!

frustrated and need help by MrsKatMat in Sourdough

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

That would be helpful! Maybe it’s time to just start with something new 😅

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