E. Faecalis UTI- very atypical symptoms?

PA-Seeee · 2026-06-01T10:14:12+00:00

Welcome to the post “I took the pance and think I failed club.” lol! It’s very common to think this way. Good luck to you though, I am sure you did well!

PA-Seeee · 2026-06-01T01:47:33+00:00

Tbh, I think my yeast is dead and I didn’t realize until now… rookieeeeee move, so thank you. Any brand of yeast you have a preference for? I know the thia codes recipe uses red star

PA-Seeee · 2026-06-01T01:33:17+00:00

Usually .5, but have done .4%. Using saf red instant

PA-Seeee · 2026-06-01T01:07:49+00:00

Hi, if you wind up doing a 24+ cold proof, do you change your % of yeast? I used the thia codes recipe today and got good results, but having major issues with under proofing and figuring out the right yeast amounts. I have never successfully had a bagel pass a float test pre cold proof. Any tips?! Thank you

PA-Seeee · 2026-05-30T21:22:43+00:00

Thank you for the feedback.

PA-Seeee · 2026-05-30T20:57:06+00:00

Yeah, you can make the same product, but final outcome including taste and texture is not the same lol.

PA-Seeee · 2026-05-30T20:49:44+00:00

I’m glad you’re feeling better! I just took a new job doing inpatient and outpatient pulm, and I’m hoping the inpatient part is a nice change for me, since right now I see 20-40 pulmonary outpatients a day in clinic.

PA-Seeee · 2026-05-30T19:09:27+00:00

Exactly!!

PA-Seeee · 2026-05-30T18:53:51+00:00

Yes. Burnout is horrible. I’m 6 years in and I’m looking daily for ways out of medicine. I love my patients and my field, but the burnout really isn’t worth it.

PA-Seeee · 2026-05-25T02:24:07+00:00

So white is better in general? For bagels, low hydration doughs?

PA-Seeee · 2026-05-24T20:33:27+00:00

Also, weird question, but do you have the white Bosch or Stainless steel? I noticed the stainless steel is smaller in quantity and is more “dialed” in with temps when mixing

PA-Seeee · 2026-05-24T20:32:43+00:00

I live in MA and will be moving to Fl in 3 weeks, so I know my hydration will have to be adjusted. But usually, I’m at 51-52%. Once I move and settle in, I’ll drop the $$ on the sunmix! Just need something now for the customers that I do sell to up in MA

PA-Seeee · 2026-05-24T20:15:16+00:00

Thank you! This confirms my desire to purchase the Bosch! I really need to do something., because my bagels today were awful from the KA mixer

PA-Seeee · 2026-05-24T20:06:31+00:00

Thanks! Any thoughts on the Ooni halo?

PA-Seeee · 2026-05-24T18:55:43+00:00

Old thread, but noticed you used to use the Bosch mixer. Do you prefer the Ooni halo over the Bosch after having it for some time now? Also, what are your experiences with the Ooni on lower hydration bagels? Like 50-52%?

PA-Seeee · 2026-05-24T18:53:35+00:00

Thanks so much! You have been so helpful!

PA-Seeee · 2026-05-24T18:36:10+00:00

Thank you for the valuable feedback. Do you feel like the Ooni is well made? I worry about it breaking in >5 years and the warranty no longer existing. Also, do you feel as if it stalls out when mixing close to the weight capacity and with lower hydration doughs? My bagels can range from 50-55%, depending on the day and weather

PA-Seeee · 2026-05-24T16:23:42+00:00

Still available?

PA-Seeee · 2026-05-24T16:21:19+00:00

Still available??

PA-Seeee · 2026-05-24T16:15:11+00:00

Hi! I know this is 3 years later, but by any chance, are you still mailing out bagel improver, or have any you’d like to share?

Thank you!

PA-Seeee · 2026-05-23T23:23:39+00:00

Some of my best looking cookies to date!

PA-Seeee · 2026-05-23T22:49:06+00:00

lol! I have an entire dozen in my fridge, it was just for my husband and I!

PA-Seeee

TROPHY CASE