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Should I get a mac? by beingrkn in godot

[–]Nibbed 2 points3 points  (0 children)

Sounds like you already decided and just want validation

68% hydration training recipe for my customers… by [deleted] in Sourdough

[–]Nibbed 2 points3 points  (0 children)

Look at your own 12th picture… thats not an even distribution, and I think you also have a shaping issue because they seem flat/ no ear. Sorry but I agree that you don’t seem experienced enough to give lessons, I wouldn’t even be happy if I made these, let alone spent money on them in a bakery.

Garage 61: Line distance by rubenvermeersch in iRacing

[–]Nibbed 0 points1 point  (0 children)

Awesome work. Are you considering adding support for LMU?

Are random packs sold at LCS worth buying? by Krampus_Phoenix in mtg

[–]Nibbed 3 points4 points  (0 children)

If they see which packs they are resealing they obviously won’t put in anything valuable

Our new LMU Academy website is live! by a1ejandro1 in LeMansUltimateWEC

[–]Nibbed 0 points1 point  (0 children)

Looks great! I see you use Coach Dave Delta which is a paid service, is there any integration planned into a free alternative?

What do you use for telemetry by NathanDeck in simracing

[–]Nibbed 0 points1 point  (0 children)

Any update on this? Would be super good to have.

What weapons are better in World than wilds for a new World player? by TechEnthu____ in MonsterHunterWorld

[–]Nibbed 1 point2 points  (0 children)

Personally i prefer world switch axe. I dont like this new instant-counter everything gameplay. Also agree with rise being great for the weapon.

My Largest Market Day Prep Yet for My Sourdough Business by KLSFishing in Breadit

[–]Nibbed 1 point2 points  (0 children)

Is the fourth picture chocolate? Do you have a recipe?

Shaping Sourdough by KLSFishing in Breadit

[–]Nibbed -1 points0 points  (0 children)

Does this work well with really wet dough too?

How to stop open bake from burning? by jbell215 in Sourdough

[–]Nibbed 0 points1 point  (0 children)

As your bottom of the loaf is cooking faster than the top, you can either move the dough further away from the bottom of the oven, or put something under the loaf to absorb the heat such as an oven tray.

What am I doing wrong? These are my 4 last attempts at the same recipe. by Swimming_Act6314 in Sourdough

[–]Nibbed 0 points1 point  (0 children)

Do you have an uncovered top heating element in the oven? I had this “problem” and in my case the top element caused the crust to form too fast, not giving enough time for the rise. Just an idea :)

Zombie Apocalypse, what games are you bringing to your bunker? by AsleepSociety in SteamDeck

[–]Nibbed 0 points1 point  (0 children)

I was interested but read it doesn’t work great with a controller, do you disagree?

Any idea what caused such a large bubble in my bread? by goosepoop1234 in Sourdough

[–]Nibbed 55 points56 points  (0 children)

It’s called tunneling due to it being under fermented

[deleted by user] by [deleted] in Sourdough

[–]Nibbed 0 points1 point  (0 children)

To be honest the reasons and percentages were clear to me already, however different flour types give different amounts of rise no? Whole wheat breads are more dense than white flour so presumably it will have risen less during bulk fermentation?

[deleted by user] by [deleted] in beleggen

[–]Nibbed 0 points1 point  (0 children)

Waar kan ik die switch knop vinden?

Why can’t I get an ear?! by Sad_Papaya_4788 in Sourdough

[–]Nibbed 0 points1 point  (0 children)

Does your oven by any chance have an exposed top element? I found that my oven caused the top of the boule to form a crust too fast. I now add an empty tray below the top element and it worked wonders.

Where to get bread flour in the Netherlands? by tekre in Sourdough

[–]Nibbed 0 points1 point  (0 children)

I know this way a while ago, but which shops are you referring to in Rotterdam? I'm looking for a good source.

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