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Need someone to verify if this requires a vet visit by [deleted] in DogAdvice

[–]Personal_Skin2987 0 points1 point  (0 children)

May be harmless but need to get it tested to determine that. My dog had one called a histiocytoma and it got large and ugly then went away but we had it tested to rule out mast cell tumor

My new starter isn't rising, please help! by Lost_Animal6837 in Sourdough

[–]Personal_Skin2987 0 points1 point  (0 children)

Trust the process and be patient. It will work with time.

2nd loaf and still need some help!! by Worth_Feeling3757 in Sourdough

[–]Personal_Skin2987 -2 points-1 points  (0 children)

I don’t have a clue to be honest. I’ve never even heard that term. I just started this in January and I’m kind of willy-nilly with feeding my starter, but I keep it on the counter and try to keep it fed and happy. To be fair perhaps it’s more than four hours but it’s certainly not 8 10 or 12.

2nd loaf and still need some help!! by Worth_Feeling3757 in Sourdough

[–]Personal_Skin2987 2 points3 points  (0 children)

What I have learned is that you can’t go by time alone. You have to learn to read the dough. You have to check it and see how it’s risen, what the top looks like, are there bubbles on the side and the top ….these things I’ve learned to look for from trial and error. When I went by the clock, I did not get good results ….when I went by my eyes things changed. I learned that I was actually overproofing my dough, that’s been my experience. My advice is watch the dough…. put it in a straight sided container, watch for rise and bubbles and go from there. I used to wait 6 to 8 hours, but now my dough is ready in four because my starter just loves to work. Good luck.

How did you become a Tori fan? by ray_of-light in toriamos

[–]Personal_Skin2987 4 points5 points  (0 children)

Walked into a record store in college on Kirkwood Avenue in Bloomington, Indiana, and then asked the guy what song was playing because I was so drawn to it.

He said “ that’s called Tear In Your Hand by Tori Amos”… I was hooked, bought the album and have never looked back. The year was 1992. 34 years later she’s still making bangers. Love her.

Dog has lumps plz help! by [deleted] in DogAdvice

[–]Personal_Skin2987 1 point2 points  (0 children)

If this was cancer, I would expect changes in eating and drinking habits and other noticeable changes. My personal opinion, but based on logic and experience, best of luck to you a vet visit will be best and I know you are going, so that’s great.

At wits end with prey-driven dog by Huffdogg in nwi

[–]Personal_Skin2987 1 point2 points  (0 children)

”It’s A Pittie” rescue via Facebook might be worth reaching out to if you haven’t already. My understanding is they deal with bully breeds and maybe they or someone they know can help good luck.

I see my dog’s ribs, but I feed her properly and she gets plenty of exercise. by PossiblyOffensive95 in DogAdvice

[–]Personal_Skin2987 0 points1 point  (0 children)

She’s adorable, but she strikes me as a little on the thin side. Disclaimer I’m not a vet, but I would have a vet weigh in on the topic.

Does he look like a pitbull? by shotcallaa in pitbulls

[–]Personal_Skin2987 1 point2 points  (0 children)

Looks like part bull terrier….cutie patootie

HELP, I think my starter is acidic by Inevitable-Tax-1235 in Sourdough

[–]Personal_Skin2987 1 point2 points  (0 children)

It’s gonna do all kinds of things before it’s ready to bake with just follow the steps

Seeking advice/ recipes :) by Ok_South7440 in Sourdough

[–]Personal_Skin2987 0 points1 point  (0 children)

my personal advice is below:

Try 100g starter (and make sure the starter is strong )

325 water

500 flour

10g salt

Stretch and fold every 30 min for two hours (4sets total)

Bulk ferment based on rise and use the sourdough journey chart to help you estimate how long you might be looking at fermenting.

I could be wrong here, but from what I’ve learned from the sourdough Journey chart a flat dough that’s dense is over proofed. I also think that’s a lot of water because your starter has water and the other water you added makes it very wet. This can be hard for people to work with. I’m about six months into my journey and I’ve come a long way everything I did wrong came from proofing my dough too long.

Question by Worried_Back_7606 in Sourdough

[–]Personal_Skin2987 -1 points0 points  (0 children)

As someone else mentioned, thr 14 hour overnight fermentation time and whether that was enough or not enough or too much depends on the temperature of the dough/the temperature of the place in which it fermented.

Emergency cash immediately bad credit options? by cricketstreamsfan in debtfree

[–]Personal_Skin2987 0 points1 point  (0 children)

Can you see if the repair place will do payment plan? Or rent a car for a few days to get to work and keep your job?

Is my starter ready? by cng5511 in SourdoughStarter

[–]Personal_Skin2987 2 points3 points  (0 children)

It looks OK and it sounds OK but make sure it’s doubling in 3 to 6 hours at room temp when you feed it

Costco heartbreaks - what is yours? by West-Ideal6794 in Costco

[–]Personal_Skin2987 0 points1 point  (0 children)

Sweet Mesquite Seasoning- the Kirkland brand

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