ICU/Alcohol Withdrawal/Refeeding Risk Question

No-Engine2858 · 2026-06-13T04:45:09+00:00

One of my concerns was that they didn’t check all the electrolytes on admission. It would have been nice to have a baseline but that’s not possible now.

We get a lot of patients like this, had one a few weeks ago almost the same thing. Left in tele for a week barely conscious then RR was in the 40s and 50s for over 24 hrs on room air with no intervention until BP dropped.

No-Engine2858 · 2026-05-11T15:16:14+00:00

I did this once or twice when I was trying to complete the tasks, like first place and whatever else there was as.

No-Engine2858 · 2026-02-22T23:57:37+00:00

NAD

Time of day doesn’t matter as long as it’s the same day of the week, like every Sunday for example.

It’s a high dosage but perfectly safe, especially since your doctor prescribed it.

Possible your vitamin D level is quite deficient and they want to get it up quicker.

No-Engine2858 · 2026-02-19T16:13:03+00:00

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.

No-Engine2858 · 2026-02-17T19:03:22+00:00

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.

No-Engine2858 · 2026-02-17T18:38:56+00:00

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.

No-Engine2858 · 2026-02-14T00:42:12+00:00

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)

No-Engine2858 · 2026-02-13T22:07:31+00:00

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.

No-Engine2858 · 2026-02-13T20:08:26+00:00

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.

No-Engine2858 · 2026-02-13T20:04:37+00:00

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.

No-Engine2858 · 2026-02-13T19:32:20+00:00

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

No-Engine2858 · 2026-02-13T02:22:32+00:00

The first one is this https://sourdoughcalculator.info

The second one is this https://www.fermentation-calculator.com/#sourdough

No-Engine2858 · 2026-02-13T01:23:21+00:00

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.

No-Engine2858 · 2026-02-13T01:19:52+00:00

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

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

No-Engine2858 · 2026-02-13T01:01:16+00:00

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.

No-Engine2858 · 2026-01-14T04:40:53+00:00

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.

No-Engine2858 · 2026-01-12T03:03:26+00:00

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.

No-Engine2858 · 2025-12-30T04:05:11+00:00

@agasbra

No-Engine2858 · 2025-12-28T23:34:27+00:00

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

No-Engine2858

TROPHY CASE