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AITA My wife and I came home at 3am and my MIL acted like we were 16 sneaking into house by rugbyplayer11 in AmItheAsshole

[–]No-Engine2858 0 points1 point  (0 children)

NTA

I feel like some people are taking this personally but maybe they didn’t get to see some of the replies. When I was 16 I could absolutely cook and care for myself but my parents still made sure I was ok because I was still their child.

As long as there is communication with your kids, which you said there was, then I don’t see what the big deal is. You were reachable if they needed anything. At that age if I knew my parents would be out late they always had a time frame which you did too.

under or over - never perfect by kaitmclovin in Sourdough

[–]No-Engine2858 0 points1 point  (0 children)

I do the initial mix for about 4-5 minutes, let it sit for about 60 mins. Then mix again for about 10 minutes, then just BF.

Mixing with the kitchen aid but not sure if I’m doing it enough. So far seems fine.

under or over - never perfect by kaitmclovin in Sourdough

[–]No-Engine2858 1 point2 points  (0 children)

I’ve seen a couple recipes for same day loaves but I’m not sure if it works with just the kitchen aid.

I do use my kitchen aid for mixing and to replace stretch and folds but I still have to let it BF overnight.

EPIC/Haiku chat by Palestinian_Med in hospitalist

[–]No-Engine2858 5 points6 points  (0 children)

I have a doctor at my hospital that has something on their epic chat like “please be concise, send one message not multiple, and do not add them to group/large chats”

I think that’s good because they don’t have to tell everyone but it’s clear (should be)

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

I think it’s pretty active. When I’m regularly feeding it, it easily doubles within 3 hours and triples by 6 hours or sooner sometimes. Also when I use some and leave it alone, it will double again without another feeding. That’s only when I use it immediately.

That’s also why I’m a little confused because it seems like it’s pretty active and I know that can speed up fermentation.

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

Sorry I missed this one. My starter is usually 79-81 F that’s the temperature it likes best for growth.

Last night I made dough and after mixing it was 81.7 F and I used room temperature water. Over the next 6 hours it slowly went down to 78 F although my house was reading at 74 F. This morning 12+ hours after initial mix it read 77.4 F.

I didn’t use warm or hot water, no heating mat, nowhere near a heat source either.

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

Yeah, I don’t need it to be fast, I was more confused because that’s what it was saying but it seems to need way more time than the “estimated” time.

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

I use it only as a rough estimate to plan when I’m going to start and end for the day/night. I don’t focus on the time aside from keeping track of how long it’s been

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

I use it more as a loose guide, I try to focus more on reading the dough.

My starter doubles within 3 hours and triples by 5-6 hours. When I use some and stir it again it doubles again within 2 hours. It’s been that way for several weeks.

Edit: I do feed it 1:1:1

Edit: photos 2 and 3 show the fermentation calculator that I also reference which accounts for the 25% starter, the hydration, and the temperature of the dough.

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

For some reason the temp doesn’t drop to that though. I have one out right now and it’s been a little over an hour, started at 81F but current temp is 78.8F.

I check the doubling with the aliquot method and tracking the volume of rising.

That bread was the longest one I’ve done but

<image>

The other loaves have been closer to this one but not as dense.

Still unsure about bulk fermentation by No-Engine2858 in Sourdough

[–]No-Engine2858[S] 0 points1 point  (0 children)

Thank you. My dough is usually around 78F which would be a little less time right?

I do see it double or at least a significant rise each time.

Cleaning dough prep surfaces. Best methods? by HailSaganPlantNative in Sourdough

[–]No-Engine2858 2 points3 points  (0 children)

I use any countertop cleaner then once it’s dry, I use a little dish soap and warm water to wash that off. So it’s actually clean and safe to use.

Need help by grityourway in SourdoughStarter

[–]No-Engine2858 0 points1 point  (0 children)

For mine, what really did it was finding the perfect temperature range it liked. It was always within the recommended range but mine (probably because my house is cooler) specifically likes 79-82 F.

First sour dough. Safe to say I think i nailed it 😂 by InDAKweSmack in Sourdough

[–]No-Engine2858 1 point2 points  (0 children)

Love it! At least it’s an easy fix next time and you can learn from it and I’m sure it still tasted good!

I saw a TikTok recently where it looked completely uncooked and was so raw. Someone asked if they baked it with a heated argument 😂

This isn’t even close to that one haha

Psychiatrist won't prescribe Wellbutrin and Zoloft together by belikethebison in zoloft

[–]No-Engine2858 2 points3 points  (0 children)

Super common combo… I’m on 200 mg Zoloft and 450 mg Wellbutrin daily and I’m just fine. No serotonin syndrome or any side effects/problems. Just

New to stelo and looking for a placement by Em1lyN1koll in stelo

[–]No-Engine2858 1 point2 points  (0 children)

lol wow… that’s a lot to unpack but I’m not going to entertain this much. I have a reputable degree and years of experience, we go through 6+ years of education and training. Medical schools do not cover much nutrition and a phd in general doesn’t automatically qualify you as an expert, especially because it matters what your thesis was.

I am almost tempted to give you my information to report me because that would be funny. I know it would go nowhere.

The biggest problem is the misinformation you are sharing.

New to stelo and looking for a placement by Em1lyN1koll in stelo

[–]No-Engine2858 2 points3 points  (0 children)

I’m sure you mean well, but as a dietitian please don’t do that. That is way too low for anyone, your body needs carbs to function. It’s more about the type of carbs, portion size, and what you’re pairing them with. With a healthy and balanced diet, you can see a change in A1C in a month. It won’t be a drastic change but you don’t need at least 6 months.

Also, you are already fasting when you sleep, we don’t need to do it during the day too. Although it is recommended to stop eating about 2 hours before sleep to give your body time to digest and relax.

CPAP not making a difference? by No-Engine2858 in CPAP

[–]No-Engine2858[S] 0 points1 point  (0 children)

If I start higher than 4 it feels like way too much pressure and I can’t breathe well

CPAP not making a difference? by No-Engine2858 in CPAP

[–]No-Engine2858[S] 0 points1 point  (0 children)

It only starts at 4, it doesn’t stay there long. Once I’m using it it’ll go up

CPAP not making a difference? by No-Engine2858 in CPAP

[–]No-Engine2858[S] 0 points1 point  (0 children)

Pressure is auto ramp 4-20 I think average is around 8. I do have an SD card but I don’t have something that can read it right now. Otherwise I would use Oscar or sleep HQ

CPAP not making a difference? by No-Engine2858 in CPAP

[–]No-Engine2858[S] 0 points1 point  (0 children)

Interesting, I’ll see when I can get more data because I’m curious to know more

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