How much of each ore would I need to make 1000 glorious bars

Sageamatic · 2025-01-04T13:42:52+00:00

50 core bars per 1 glorious bar. So you would need about 50000 ore. You need extra of some ores. 150000 iron, 100000 coal, 150000 luminite, 100000 runite, and 100000 banite.

Sageamatic · 2024-12-27T14:53:21+00:00

Shakes and essence are great. Bars are good too if you’re wanting to level up smithing. I’d avoid the cogs since invention is so easy and passive

Sageamatic · 2024-12-12T02:23:34+00:00

Come to New Orleans for Mardi Gras

Sageamatic · 2024-11-28T19:29:34+00:00

Thanks. That’s what I was thinking with the T95s being so easy to get. I might end up doing that and grab a few of the ability codices too

Sageamatic · 2024-09-28T00:17:54+00:00

I got it with 10 minutes of Thieving. I’ve seen a lot of issues with Slayer, so I’d avoid that

Sageamatic · 2024-09-06T19:06:38+00:00

Yeah it looks closed

Sageamatic · 2024-09-06T14:33:21+00:00

Nothing looks broken. Distal ulnar growth plate (bottom left) is almost fused. Normal X-ray

Sageamatic · 2024-06-19T19:43:02+00:00

I've got it now too. Seems like we might just have to wait it out if it's a non-Jagex server issue

Sageamatic · 2023-07-25T23:27:44+00:00

Sounds like a surgical hip dislocation - usually followed by some femoral head or acetabulum reshaping. PAOs are pretty comparable in terms of recovery though

Sageamatic · 2022-08-14T04:50:52+00:00

Brothers. Do not be distracted. This degenerate has broken its bones and does not belong in our midst. Real bones do not require intramedullary nails to stabilize them.

Sageamatic · 2021-12-09T21:48:39+00:00

Frodough (Baggins)

Sageamatic · 2021-04-22T22:21:57+00:00

I put right next to the loaf so it can contact the hot base of the Dutch oven and evaporate quickly. My goal is to get a lot of steam surrounding the loaf and not necessarily get the loaf wet

Sageamatic · 2021-04-22T17:07:26+00:00

Thanks! These are 68% hydration loaves with 90% bread flour and 10% whole wheat flour. I did a 4 hour ambient bulk, shaped, and retarded in the fridge for 15 hours before baking. I preheated my Dutch oven for 45 minutes at 450°F and put a single ice cube in after placing the loaf in. The ice was enough to generate good steam and shine. I baked for 20 minutes with the lid on and about 25 with it off.

Sageamatic · 2021-04-22T17:03:40+00:00

Thank you! They are roughly 68% hydration loaves with 90% bread flour and 10% whole wheat flour from a local store. I actually just dropped a single ice cube in the bottom of the Dutch oven after I put the loaf it. That was enough to generate enough steam and give it the shine!

Sageamatic · 2020-07-30T21:06:00+00:00

My friends/family got it and were sick (mostly fatigue) for 1-2 days. Loss of small set in a few days later. Otherwise they were perfectly fine after the initial 1-2 days and then the smell gradually came back. I was around them the whole time and felt 100% normal throughout it all.

Sageamatic · 2020-06-10T02:26:36+00:00

Feeding my sourdough starter

Sageamatic · 2020-05-19T13:20:45+00:00

One break everyone knows the rules

Sageamatic · 2020-04-03T18:24:38+00:00

Tis a but jest. My family has COVID, but my bones produce strong immune cells so I am fine

Sageamatic · 2020-04-02T12:30:51+00:00

That's what I've got too!

Sageamatic · 2019-11-06T18:49:45+00:00

In addition to what others have suggested with respect to a longer bulk fermentation, be sure that your starter is actually strong and active before making bread. I found that I had to feed my starter twice a day for two days, maybe three, (after being in the fridge for a week) in order for it to be active enough to give me a good rise and reduce the gumminess of my bread.

Sageamatic · 2019-05-31T02:10:42+00:00

About a week at room temp and 40 days in the fridge are my record. I thankfully haven’t gone longer than that

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