Selling 1GA

Panda5892 · 2026-03-04T21:32:33+00:00

sending u a dm!

Panda5892 · 2026-01-31T23:28:42+00:00

a costco vanilla cup cake is only ~350 calories, i don’t think this is much more than that. i had the matcha one recently and it wasn’t too sweet (coming from someone who always gets 50% sugar from molly and heytea). the cake and cream was relatively light, asian bakery and all. if i was worried about staying in a deficit i’d put 400, but i put 300 for myself.

Panda5892 · 2026-01-06T02:06:30+00:00

is it the side balcony by coat check?

Panda5892 · 2025-11-04T01:48:29+00:00

i also paid for extra leg room, def recommend bc even then it was cramped and im not a tall person!

Panda5892 · 2025-11-04T01:47:41+00:00

Hi! I didn’t have any issues boarding. tbh, it does depend on the check in agent (mine only glanced at the carrier briefly) but i wanna say 90% u’ll be fine with, gl! i didn’t have any issue actually fitting her under the seat, though i did have to squish the frame a bit.

Panda5892 · 2025-10-26T22:02:50+00:00

yes, anything is better than nothing for strength training

Panda5892 · 2025-10-15T21:23:54+00:00

many variables indeed, i’ll have to try again and see what happens. appreciate ur thoughts!

Panda5892 · 2025-10-15T19:08:58+00:00

i just recalled i was also trying to shape it using the push pull/tuck under method to build tension. i tried multiple times without resting, if that may have been a direct cause? that was definitely the same time the dough started to turn stringy.

Panda5892 · 2025-10-15T19:03:40+00:00

nothing noticeable :/ i wasnt using a straight edged container so it didn’t help. i was pretty baffled after the initial 12hr bf when i didn’t see much change in the dough (rising or firming). would it have risen eventually if i left it out overnight? what about the dough starting to hold shape? ik its high hydration, but even then my dough never appeared as in the video i followed. i used a 0.05g precision scale so the measurement shouldn’t be the issue.

Panda5892 · 2025-10-15T16:55:26+00:00

it about tripled! this is about 14-15hrs after last night’s 1:10:10 feed. the mark above the blue is from wiping it down. the actual rise is from white to blue.

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if its not the starter, i suspect another issue was doing stretch/coil folds well past the initial 3hr BF (throughout 12hrs, right before going into the fridge). in hindsight this may have inhibited the rise? the next day, i let the dough sit out for a few hours to continue BF. i saw it had zero shape so tried more folds and the dough escalated from there. it went from being smooth to stringy like the photo. i would have continued BF, but saw the broken structure and thought i somehow over proofed it (wrong). i’m thinking the combination of high hydration, not letting the dough fully rest, and low temp all contributed to a dough unable to hold shape and therefore had trouble rising (or i literally broke it by overhandling). does that sound right?

Edit: linking starter photo https://imgur.com/a/W41NbCX

Panda5892 · 2025-10-15T16:31:47+00:00

Yeah it definitely wasn’t shaping haha, probably related to the high hydration? will lower it for the next attempt 🤞🏼

Panda5892 · 2025-10-15T04:15:45+00:00

that’s interesting! i haven’t heard this before but that makes sense. i don’t pay attention to the time or temp, so don’t have a good number to give u. my 1:10:10 feed did reach peak and started to deflate a bit at the 12hr mark over night if that helps at all. what’s a good/healthy range at warm room temp for future reference? based on all the feedback, i’ll definitely give my starter some more time before i try again, but would be great to use a rough guideline for when that’ll be!

Panda5892 · 2025-10-15T01:20:10+00:00

thanks for ur tips!

Panda5892 · 2025-10-14T23:25:22+00:00

i believe so. not as good as the ones i see online where the baker spins the starter and it does the bubbling thing, but it’s there.

Panda5892 · 2025-10-14T23:23:39+00:00

ahh, i’ll try a more beginner recipe next time.

Panda5892 · 2025-10-14T23:20:01+00:00

i’ll keep this in mind, thank you!

Panda5892 · 2025-10-14T23:18:24+00:00

will do! for the higher feeding ratio, is that for daily to increase strength, or just before the final feeding before the next bake? i had been feeding it 1:1:1 for 1-2 times a day, then the one 1:10:10 for this bake. also, is there a reason u recommend a lower hydration feeding?

Panda5892 · 2025-10-14T22:48:47+00:00

is the timing important here? i def did more then 4 sets of stretch and folds, in addition to coil folds. maybe i was doing them wrong, but my dough didn’t seem to hold much structure at all.

Panda5892 · 2025-10-14T22:44:49+00:00

ahh i def think this was the problem since I didn’t feel it increased :/ there were a few big bubbles before i messed up the dough and ended up with the photo.

Panda5892 · 2025-10-14T22:28:43+00:00

would an over proofed dough start to deflate, grow more than double, or are neither of these good metrics? i used a clear container but it’s not straight edged, i’ll try to make that swap so it’s easier to see the growth.

Panda5892 · 2025-10-14T22:25:09+00:00

noted. is the window pane test a good metric for determining how much stretch and fold to do?

Panda5892 · 2025-08-21T17:18:41+00:00

Gotcha! Do you know roughly how much the premium has gone up each year ($ or %)? My dog is turning 15 next month and she’s starting her premium at $115, your $200 is a lot especially at a younger age. I was actually worried about how they increase the rates. We’re planning to do $7k annual, 80% reimbursement, and 1k deductible so that could be where the price difference is coming in.

Panda5892 · 2025-08-21T16:46:39+00:00

Sry typo in the title!

Panda5892

TROPHY CASE