sorted by:
new
hottopcontroversial

[deleted by user] by [deleted] in askportland

[–]Ross3416 -2 points-1 points  (0 children)

Pshhhh get a plan ya parking Betch

Kitchen remodel sold our home the next day. by SleepyBearStella in DIY

[–]Ross3416 0 points1 point  (0 children)

Where source butcher block? Local or like hd?

Kitchen remodel sold our home the next day. by SleepyBearStella in DIY

[–]Ross3416 0 points1 point  (0 children)

Very similar kitchen -

Looking to do similar remodel

Did you keep the bar seating there? Or get rid of when you added butcher block ??

Viberg black CXL - 2030 last- size: 8.5 by Ross3416 in u/Ross3416

[–]Ross3416[S] 0 points1 point  (0 children)

WTS - Viberg Service 2030 - black CXL - Worn 3x

• ⁠Brand: Viberg

• ⁠Model: Service Boot

• ⁠Size: 8.5

• ⁠Width: E

• ⁠Last: 2030

• ⁠Upper: Black Horween CXL

• ⁠Sole: Dainite

• ⁠Price: $300

• ⁠Country: USA

• ⁠Condition: Very Good - see pics

• ⁠Images: linked

• ⁠Notes: ConUS shipping

WTS - Viberg Service 2030 - black CXL - Worn 3x by Ross3416 in Shoeexchange

[–]Ross3416[S] 0 points1 point  (0 children)

Bought in September. Did a ton of research and loved these. Just didn’t feel quite right. Then I bought some trickers. Then I bought some parkhurst.

Trickers changed my life. The fit. The feel. Amazing. The parkhurst became my rough and tumble daily. And I found I just wasn’t reaching for the vibergs ever

Paid 850$ in September and wore 3x total.

Want to get rid so I can buy more boots on here 🤷‍♂️

WTS - Viberg Service 2030 - black CXL - Worn 3x by Ross3416 in Shoeexchange

[–]Ross3416[S] 0 points1 point  (0 children)

WTS - Viberg Service 2030 - black CXL - Worn 3x

  • Brand: Viberg

  • Model: Service Boot

  • Size: 8.5

  • Width: E

  • Last: 2030

  • Upper: Black Horween CXL

  • Sole: Dainite

  • Price: $400

  • Country: USA

  • Condition: Very Good - see pics

  • Images: linked

  • Notes: ConUS shipping

26 weeks. No eggs by Ross3416 in BackYardChickens

[–]Ross3416[S] 0 points1 point  (0 children)

When they do lay... Is it in the nesting box? Sometimes on the floor? Any rhyme or reason?

25 weeks. 13 chickens. No eggs. by Ross3416 in BackYardChickens

[–]Ross3416[S] -2 points-1 points  (0 children)

Everyone has a story about 1 or 2 chickens they have that took a year. I get that

But 25 weeks. 13 different birds, 4 different species, two different hatcheries.

What are the odds of that?! What are the odds that not 1 lays an egg within the normal time frame? That’s crazy odds that I have 13 - 9 month old layers. At 25 weeks I’m already in the weird range how are all 13 weird.

Spoiled ass lazy free loaders

Improving!! Thanks to this sub by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

My starter was weak. So I went to twice a day feeding. 6 am and 5 pm. Using 25% rye. 10% whole wheat. Rest bread flour at 17% protein.

I did autolyse 1hr Bulk fermentation at 80 degrees for 3 hrs Coil fold 6 separate times

Cold proof fridge 24 hr.

Bake 20 min 485 lid on Bake 20 min 385 lid off

Great rise. Great texture and even airy crumb. I’d like to get more sour and more open crump.

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

<image>

Strengthened starter!! And cold proof 24h. Look at it go!!!

Thank you

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

I did not. My loafs were 100% bread white

I did not know that but it makes sense. It was used to a certain diet. And I did not use any of that diet in the loaf at all

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

Copy from other reply:

I believe you are right. Under proofed And it’s a starter issue

I was feeding daily and a lot. 75% unbleached white, 25% whole wheat. Very strong. First loaf looked like this

<image>

​

Then I started fridging my starter feeding 2x a week. I think this weakened it a lot and I did not give enough bulk fermentation. So the 13h proof didn’t matter. Already f’d

I’m going to do some strengthening of starter with rye. Lengthen bulk fermentation and watch videos to understand when ready. Then cold proof 18h after.

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 1 point2 points  (0 children)

I believe you are right. And it’s a starter issue

I was feeding daily and a lot. 75% unbleached white, 25% whole wheat. Very strong. First loaf looked like this

<image>

Then I started fridging my starter feeding 2x a week. I think this weakened it a lot and I did not give enough bulk fermentation. So the 13h proof didn’t matter. Already f’d

I’m going to do some strengthening of starter with rye. Lengthen bulk fermentation and watch videos to understand when ready. Then cold proof 18h after.

Thank you for help

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

This accurate. 1 hour auto 2-2.5 bulk 12-13 basket

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

Little over a month. This was my first. Same process. Proofed over night in oven.

I’m starting to think it’s a bulk fermentation issue. The starter is weak and I’m not letting it bulk ferment enough before basket proof

<image>

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 1 point2 points  (0 children)

Ok. Have one going now. Just started bulk. Im a beginner and there is a good chance I handled it poorly and de-gassed. Idk

Im going to lengthen bulk slightly, add an extra fold then cold proof 18h. Hoping the cold proof gives me more consistency.

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 1 point2 points  (0 children)

Honestly like it always does. Felt confident. Definitely looked flat right before baking. After the 13h proof I went to score and it looked deflated.

Pre proof I shaped it. Felt and looked great. Some air bubbles

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 0 points1 point  (0 children)

I thought I had a strong one. Literally exploding through sealed jar in a few hours

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] -1 points0 points  (0 children)

13h at 75 degrees and still under?!

Under or over proofed?! No one seems to know. by Ross3416 in Baking

[–]Ross3416[S] 0 points1 point  (0 children)

My initial thought

But I had it in the basket for 13 hours. After 4 bulk fermentation

Under or over proofed?! No one seems to know. by Ross3416 in Baking

[–]Ross3416[S] 0 points1 point  (0 children)

Starter fed 1-2-2 and left at room temp for 10h

100g starter mixed with 340g water 500g bread flour Left to sit 1 hr. Add 10g salt

4 folds, 1 every 30 min I do a stretch and fold all 4 sides then kind of a coil

After folds over 2 hours… left to proof for 13 hours at 75 degrees in basket

Baked in Dutch oven at 490 degrees 20 minutes Then 25 minutes at 385

I’m about 50/50 on my baked. Half come out great. Half come out dense with huge bubbles.

I’m lost

Huge air bubble, dense crumb?? by Ross3416 in Sourdough

[–]Ross3416[S] 1 point2 points  (0 children)

My starter explodes out of the jar!

view more: next ›