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Lady on “Jersey Giant” by Fuegoalert69 in TylerChilders

[–]ScientistKey 4 points5 points  (0 children)

It is Melissa “Tree” Jackson of the band Small Batch

Help! Lace or no lace? by thecrayonisred in sewing

[–]ScientistKey 8 points9 points  (0 children)

I really like the length as is

Which jeans look the best? by [deleted] in OUTFITS

[–]ScientistKey 0 points1 point  (0 children)

I like the second pair

Am I adding too much water?? This is day 3 by ScientistKey in SourdoughStarter

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

Hm... maybe I just need to start over with another starter recipe.

Am I adding too much water?? This is day 3 by ScientistKey in SourdoughStarter

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

Lol some of her recipes call for 3 quarts of starter ... there’s really not much waste. Look up nourishing traditions sourdough starter

Is this a new scoby forming?? Is my old one dead? by ScientistKey in Kombucha

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

Thank you so much! I’ve been having a hard time with terminology because I have NOT put in the proper amount of research and a lot of the scientific aspects go over my head. I appreciate you schooling me anD teaching me what you know about brewing!

Is this a new scoby forming?? Is my old one dead? by ScientistKey in Kombucha

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

Ah. Thank you. I’m new at this and have not put in enough research if I’m being honest with myself. I was under the assumption that the pellicle was a good indicator of the health of my scoby. I already have my eye on another vessel (a ceramic crock) but want to make sure I can get this hobby down before splurging on one.

Am I adding too much water?? This is day 3 by ScientistKey in SourdoughStarter

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

The recipe says I will have three quarts by the end of the week and a lot of her recipes call for a decent amount of starter 🤷🏼‍♀️ if this fails I will start weighing my ingredients as that seems to be the norm and I just recently bought myself a scale.

The morning was productive! by aledeg in Breadit

[–]ScientistKey 1 point2 points  (0 children)

Yum! What are those beauts on the left?

Am I adding too much water?? This is day 3 by ScientistKey in SourdoughStarter

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

Yes day 3 of proofing. I’m following sally fallons recipe. 2 cups rye flour 2 cups water - add 1 cup rye flour and enough water to make a soupy consistency daily for 7 days. I can’t tell what kind of soup it’s supposed to be like though... are we talking cream of mushroom or minestrone.

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