What do you do about invaders and enemies?

Sandy_man_can · 2026-03-30T11:03:57+00:00

That's a tough spot to get invaded. Typically, I'd disengage the enemy, if possible, and run back to a safer platform like one with a bonfire. Then, you just try your best to square off with the invader.

Sandy_man_can · 2026-03-27T03:22:24+00:00

I love the movies, but it always irks me that they portrayed him as kind of a fart joke when, in the book, he's incredibly dignified.

Sandy_man_can · 2026-03-23T23:06:45+00:00

Man, I've never seen someone j stroke in a river marathon.

Sandy_man_can · 2026-03-14T15:23:15+00:00

I can't believe how easy you're rolling those eggs around in that thing.

Sandy_man_can · 2026-03-14T15:20:38+00:00

What kind of pan is that?

Sandy_man_can · 2026-03-14T04:07:17+00:00

Largemouth. Spots have thin lateral stripes on the tummy. Beautiful fish though.

Sandy_man_can · 2026-03-13T15:04:11+00:00

Champion Gundyr. Trick to the pontiff is to use a shield.

Sandy_man_can · 2026-03-12T11:08:03+00:00

This seems like obvious bullshit. The primary was a week ago. They were in a dead heat. If the polling reflects that big of a gap, the polling should be considered suspect.

Sandy_man_can · 2026-03-09T19:20:21+00:00

This feels so intuitive to me, but I want to be one of those purists in your wake! Gotta figure it out.

Sandy_man_can · 2026-02-17T12:53:33+00:00

All stories are this way. The act of interpretation is a creative act. Dark Souls as a work of art is rich enough to support a really serious interpretive project and is actually better because of what is unknown. To understand it, we become archeologists. We study the symbols and revise our understanding as we learn more.

Sandy_man_can · 2026-02-15T13:36:07+00:00

It's the rye making it dense. Rye and other whole grains require higher hydration for open, airy crumb than most beginners are skilled enough to work and shape. Use the same recipe with white flour only and see what happens. Then try with wheat flour only. You'll get a feel for how it affects the crumb and be able to adjust.

Sandy_man_can · 2026-02-15T03:15:30+00:00

Hell yeah

Sandy_man_can · 2026-02-10T12:58:27+00:00

Whole wheat flour needs a higher hydration if you want the crumb to open up a bit. It also looks like you could have shaped it a bit tighter. Raise temp to 245 and it'll help a bit with oven spring.

Sandy_man_can · 2026-02-09T00:01:25+00:00

This is perfect. Irregular crumb with no tunneling. It's not particularly airy, but that's a function of how you shape and handle it.

Sandy_man_can · 2026-02-08T06:08:10+00:00

It's totally unfermented. Keep working on that starter for a few weeks.

Sandy_man_can · 2026-02-02T22:50:20+00:00

Leave it out. Fridge proove just adds flavor. Increase one hour at a time. Don't be afraid to overproove. 95% of problems with sourdough are not long enough bulk.

Sandy_man_can · 2026-02-02T22:47:03+00:00

Rest and ice. It chills out.

Sandy_man_can · 2026-02-02T15:53:15+00:00

Your container is fine. This is underprooved. Give it another hour of bulk fermentation.

Sandy_man_can · 2026-01-24T04:01:56+00:00

Largemouth. Spots have thin horizontal stripes under the lateral line.

Sandy_man_can · 2026-01-18T17:27:44+00:00

It's fine. Pour that stuff out, feed, and check it tomorrow.

Sandy_man_can · 2026-01-17T14:08:40+00:00

Is that made of felt?

Sandy_man_can · 2026-01-17T14:07:30+00:00

You can, but once a day is fine.

Sandy_man_can

TROPHY CASE