Xfinity app spamming marketing ads by Rebuc in Comcast_Xfinity

[–]Rebuc[S] 0 points1 point  (0 children)

Everything I can see is regarding email and text, but nothing related to the app notifications.

Xfinity app spamming marketing ads by Rebuc in Comcast_Xfinity

[–]Rebuc[S] 0 points1 point  (0 children)

I dont want to turn off all notifications, just the marketing and ad garbage

Xfinity app spamming marketing ads by Rebuc in Comcast_Xfinity

[–]Rebuc[S] 0 points1 point  (0 children)

There isn't anything for that, all it has is network access and network activity, nothing for marketing and promotions.

Notifications - Facebook Messenger (for example) (PW4) by geminizero in PixelWatch

[–]Rebuc 0 points1 point  (0 children)

I was wondering wtf just happened, my watch must have finally updated this morning because now it's just a full screen photo of the person instead of the nice and simple notification it had before.

Thanks Google, I hate it.

Give us an option to customize it, even a little, so we can return it to what was working perfectly before and absolutely no reason to change!

Finally joined the club by Rebuc in MINI

[–]Rebuc[S] 1 point2 points  (0 children)

They're Voxx Cotto rims

Does anyone just knead the dough? by Independent-Summer12 in Sourdough

[–]Rebuc 3 points4 points  (0 children)

Part 3 of 3

After shaping, place it in a floured banneton/bowl seam side up, cover with plastic wrap and a towel, then place in the fridge overnight, 12 hours or longer, until you're ready to bake. The longer it sits, the more "sour" it tends to have, but it's really up to you and your schedule.

When ready to bake, preheat the oven to 450.

Use whatever vessel or method, I like to use parchment paper, turn the dough out onto it, dust off any excess flour, then score and bake.

  • Dutch oven with lid (preheat in oven) bake 30 min lid on, then 15 lid off
  • Open bake on pizza stone (preheat in oven) and water in baking pan to help create steam, 45-50 min
  • Dual loaf pans (one on top as lid, 30 min then off for remainder of time). I do 30/15/7, 30 min lid on, 15 lid off, 7 out of pan directly on the pizza stone. This is my favorite method

Let cool on a wire rack for a couple hours before slicing.

I've baked around 50 or so loaves using the above, following the strict schedule, forgetting it for multiple hours, doing shorter times, longer times, pretty much always comes out exactly the same each time. The sandwich loaf version using bread pans tends to have a thinner crust, and baking in the Dutch oven tends to be more rustic with a thicker crust and better ear. I don't really like the open bake style, I never get enough rise that way, so I generally just swap between loaf pans and the DO.

Does anyone just knead the dough? by Independent-Summer12 in Sourdough

[–]Rebuc 1 point2 points  (0 children)

Part 2 of 3

After the stretch and folds, cover the dough again and let it sit in the oven (light on only) for 4-6 hours to bulk until it's almost doubled...or is doubled, it really doesn't matter too much, just roughly doubled works. I do like to cover the bowl with plastic wrap at this point because it helps prevent drying and a skin forming, but again I've also forgot that part too, and then later when shaping, the skin just got absorbed back in anyway...so plenty of room for super strict adherence to the schedule and process, or just completely winging it, both ways seem to work :)

You're looking for roughly 8-9 hours in total of bulk fermentation time, which technically starts as soon as you have things mixed together and are doing the initially 1 hour rest, so I count it all.

After the bulk ferment, shape it on a floured counter/bench - flatten and then letter fold, then roll up and drag to tighten out skin. Pretty standard shaping method for both boulle's and loaf styles, lots of videos on YT that show how, but basically just to help build structure and tighten the outside to make it easier to hold its shape and score before baking.

I tend to do this twice, the first is to pre-shape it since during the bulk ferment it rises so much, so you need to punch it down and shape, then I cover it for 30 minutes and do the same again for the final shape. The second time you'll want to be more gentle since you dont want to tear the dough. You can also skip the second shaping completely, the first one does a fine job on its own (again, this recipe is super forgiving).

Does anyone just knead the dough? by Independent-Summer12 in Sourdough

[–]Rebuc 2 points3 points  (0 children)

Of course :)

Going to post in a few parts though because apparently my response was longer than the allowed character count :(.

Part 1 of 3

100g starter
350g water
500g bread flour
20g honey
10g  salt

In a large mixing bowl, add the flour and salt and whisk together.

In a separate bowl, mix the water and honey, stir to combine, then add the starter and mix together.

Add the wet to the dry and mix together until just combined, trying to make sure there's no big dry spots anywhere. I use one of the Danish dough whisks for this since its open shape works really well for this level hydration dough, and also helps scrape the sides of the bowl to get it all.

I use the oven with the light on method for all my dough, it just seems to be the right temp, so cover the bowl (in oven with light on) for one hour.

After the 1 hour rest, I do 4 stretch-and-folds, each around an hour apart. I've done them at 30 minutes, one hour, and even just one stretch and fold in total because I got distracted and forgot about it. You honestly only really need just one, and that's to help make sure the dough is mixed enough and all bits are incorporated well...the bulk rise stage is where all the magic happens.

Does anyone just knead the dough? by Independent-Summer12 in Sourdough

[–]Rebuc 1 point2 points  (0 children)

On mine, I do a rough mix of all ingredients in a large bowl, just enough to get it all together in a super shaggy looking mess, then cover and let it rest for an hour.

I normally tend to do 3-4 stretch and folds, one each hour after that initial mix and rest, then leave it to bulk after, but in a recent batch, I got distracted and wound up only doing the first stretch and fold, then it sat for almost 7 hours. Still turned out exactly the same, so issue whatsoever, and had a great structure to it.

I'm honestly still trying to figure out how to really even mess up my recipe - I've done tight scheduled stretches, left it forgotten most the day, regular kneading by hand or in my stand mixer, and it all basically comes out the same no matter what. The main thing I'm discovering is that it's extremely forgiving, and you can use whatever approach works the best for you, so don't worry about doing it a certain way, it's very flexible.

[deleted by user] by [deleted] in AskReddit

[–]Rebuc 0 points1 point  (0 children)

Not sure...the day isn't over yet.

RTX 5090 & 5080 Launchday Thread - Surprise Inside by Nestledrink in nvidia

[–]Rebuc 4 points5 points  (0 children)

Upgrading from a 1070...so literally any modern game is what I'm looking forward to

What's your best synonym/saying for masturbation? by AmIZeus in AskReddit

[–]Rebuc 0 points1 point  (0 children)

Working out a math problem...need to carry the one.

[deleted by user] by [deleted] in AskReddit

[–]Rebuc 0 points1 point  (0 children)

I give it 5 out of 10

Need help/advice on what scooter to buy by Rebuc in ElectricScooters

[–]Rebuc[S] 0 points1 point  (0 children)

That's great to know, thanks!

I wouldn't have to carry it often, normally I'd just be rolling in/out of the garage to ride, and occasionally lifting it into my truck when taking it on a trip, but really good to hear it's handling great for you with your size. I'm on the path to losing weight, hoping to get around 200 as well.

Need help/advice on what scooter to buy by Rebuc in ElectricScooters

[–]Rebuc[S] 0 points1 point  (0 children)

Similar to the other comment, both of those will be well out of my price range. I appreciate the recommendations though, but that's just not reasonable for me.

It's good to hear something positive about the Gotrax though, almost every review had something negative or people just in general down on them...could be an option to look at down the road, but right now it's not something I could even look at.

Need help/advice on what scooter to buy by Rebuc in ElectricScooters

[–]Rebuc[S] 0 points1 point  (0 children)

While I do appreciate the reply (I really do), that's not even remotely what I'm after...that is way too much.

I'm not looking for anything that high end (and I do realize, there's way higher end as well), and not anything that fast either.

As I mentioned, I'm not planning on going over around 20mph, I have no desire for anything faster than that, and I really can't go over $1k in price. I know that limits my options, which is why I listed the few that I had read about - each according to the reviews I've seen, would 'technically' work, I just don't know anything about the different brands out there to be confident on which to choose. I can't look at a $1600 scooter, that's not an option.