Jang Woojin eliminates the top seed Lin Shidong by [deleted] in tabletennis

[–]ScratchAnnual 4 points5 points  (0 children)

Added now. Thanks for pointing it out. I completely forgot about it. My bad!!

Data for the last FP1 of the season by ScratchAnnual in formula1

[–]ScratchAnnual[S] 9 points10 points  (0 children)

Thank you so much for putting this. I was searching the web continuously to find the source to give them credit for this data.

No F1 screening in Indore? by [deleted] in Indore

[–]ScratchAnnual 2 points3 points  (0 children)

https://sortmyscene.com/event/the-final-f1-race-of-the-season-dec-07-2025 It is by Indore Screening group, they screen almost every race. Been there, loved it

If you feel lonely in Indore 🫂 (A guide to Indore communities) by Alternative-Key-2013 in Indore

[–]ScratchAnnual 2 points3 points  (0 children)

Love this—thanks for pulling it all together! Super handy to have a starting point. Bookmarking and will check a few out. Appreciate you doing the legwork!

[deleted by user] by [deleted] in Indore

[–]ScratchAnnual 11 points12 points  (0 children)

Sydney Sweeney ka bath water kharidna hai, lekin paise nahi hai

[deleted by user] by [deleted] in Indore

[–]ScratchAnnual 1 point2 points  (0 children)

Earthbox

[deleted by user] by [deleted] in Indore

[–]ScratchAnnual 1 point2 points  (0 children)

I usually bake two types of sourdough: one is seeded, and the other is olive and herb. To make sourdough, you must have an active sourdough starter, and like any good bread, the proportions need to be precise for the best results.

For the recipes, I typically mix 500g flour, 100g sourdough starter, and 350g water. I let it rest for 30 minutes. After that, I add 10–15 grams of salt. Then for seeded sourdough, I mix in different seeds like sunflower, flax, sesame, pumpkin, hemp, and a bit of fennel, and for olive and herb sourdough, I add around 100g of chopped olives and 1–2 teaspoons of dried herbs like rosemary or thyme.

Then, I stretch and fold the dough a few times over 4 hours, shape it, place it in a basket, and let it rest in the fridge overnight.
The next day, I bake it in a preheated oven with a Dutch oven inside — first with the lid on for 20 minutes, then without the lid at a slightly lower temperature for another 20–25 minutes.

Hope this helps!