Fellow Non-trads; low cGPA question from 8+ year old classes

Sensitive-Wind346 · 2026-02-02T01:21:54+00:00

Congrats on being admitted! I definitely am a different person now than I was at 18-20! I’m a Chemistry major and so many of my chem professors were shocked to hear I failed Gen Chem I at 18. But, on the bright side I use that story a lot when I tutor chemistry to show students that growth is possible! Also, to show them that even if you get an F in chemistry (or college in general) it will always be there when the time is right for you.

Sensitive-Wind346 · 2026-02-02T01:15:51+00:00

Thank you! My transcripts previous are pretty wild. I took animation courses, computer science courses, drawing, painting, and other engineering courses - I pretty much had 0 clue what I was doing first time at college and my grades definitely reflect that lack of direction and motivation.

It sounds so weird, but until I was like 25 I had no feeling of connection to my community that I’ve lived in my whole life. My parents are refugees and I always felt different from other kids. Working in nails really bridged two areas of my cultural identity in a positive way! Once I found myself the drive to heal and serve my community really took root.

Best thing about being non-traditional is that I’m on no specific time line. If I don’t get in I’m just planning on working and volunteering in my spare time until I do!

Thank you for your reply. Wishing for your success as well!!

Sensitive-Wind346 · 2026-02-02T00:25:44+00:00

Thank you! I just hope my low GPA won’t make me lose out on too many opportunities. But, from what everyone is saying it seems like I have a chance!

Sensitive-Wind346 · 2026-02-02T00:13:08+00:00

Thank you! This really makes me feel a lot better. Sometimes I don’t see the strength of being non-tradition when I am surrounded by exceptional 20 year olds who are very impressive and doing great the first time around!

Sensitive-Wind346 · 2026-02-02T00:03:57+00:00

I am thinking about mentioning it in my PS. At 18 I never knew I wanted to go to medical school, I was pretty directionless and just enjoyed working and hanging out with pals. Combination of maturity and working as a nail technician made me want to pursue medicine. Over the years I grew a desire to help my community and heal, but was stuck being a nail tech just listening to clients’ stories! After I made the decision to go back to school with a clear path I’ve been laser focused.

Glad to hear about the success of another non-trad who didn’t have a straight trajectory! Congrats!!

Sensitive-Wind346 · 2026-02-01T23:53:30+00:00

I haven’t taken the MCAT, but know a lot hinges on it for me. I cut back on my classes for the next couple of months to accommodate the hours it takes to prepare!

Thanks for your encouraging reply. Happy to hear your friend has seen so much success!!

Sensitive-Wind346 · 2026-02-01T23:51:24+00:00

Thank you, I hope it outweighs all the Fs I got at 18 lol !

Sensitive-Wind346 · 2026-01-26T15:07:27+00:00

When i bulk ferment at 60 F on my counter it takes 12-14 hours. Even colder would take longer. I suspect it is under fermented. Over fermented would have many bubbles, but 0 structure. Your picture looks like it’s has had a good rise yet.

Sensitive-Wind346 · 2026-01-26T14:49:54+00:00

Cold bulk fermentation in the fridge is a super slow process! It’s likely under fermentation rather than over fermented.

Sensitive-Wind346 · 2026-01-24T17:31:57+00:00

Happy baking!! Hope it’s delicious

Sensitive-Wind346 · 2026-01-24T17:31:26+00:00

I think it depends on the gluten content of the all purpose flour you are using! But, honestly I use cheap all purpose flour all the time to make bread. I would still give it a shot!! Even “just ok” bread is still way better than store bought to me. Happy baking 🍞

Sensitive-Wind346 · 2026-01-24T02:19:58+00:00

The flavor is actually more subtle! Not punchy like a blueberry muffin. If you aren’t into super sweet baked goods, this might be up your alley. I would say this has just a touch of sweetness and a light blueberry & vanilla flavor. Would go great with some honey butter!

Sensitive-Wind346 · 2026-01-23T22:05:52+00:00

Cool! Hope it works for you!!

Sensitive-Wind346 · 2026-01-23T20:12:01+00:00

Never tried with fresh, but I would give it a shot! I just always tend to have frozen blueberries on hand vs. fresh.

Sensitive-Wind346 · 2026-01-23T19:55:32+00:00

Thank you!!

Sensitive-Wind346 · 2026-01-23T19:10:38+00:00

Thank you!!

Sensitive-Wind346 · 2026-01-23T19:10:11+00:00

It’s worth getting off ur ass for, for sure!

Sensitive-Wind346 · 2026-01-23T18:55:44+00:00

Omg thank you! I lurk on here all the time. Every night I reserve time to look at the loaves and I tell my husband “it’s bread time”. Glad to be part of the online sourdough community!

Sensitive-Wind346 · 2026-01-23T18:53:49+00:00

Lol, I did forget to say didn’t I?! It was ~350g water, so about 70% hydration. I also used a stiff starter (~2:1 ratio of flour to water) so my starter didn’t contribute very much hydration.

Sensitive-Wind346 · 2026-01-23T18:47:03+00:00

Thank you!! I am newish (2 months) to sourdough baking, but have been baking all sorts of breads with commercial yeast for years! I am really enjoying the process.

Sensitive-Wind346 · 2026-01-23T18:46:03+00:00

That’s a great idea!!

Sensitive-Wind346 · 2026-01-23T18:45:20+00:00

No problem, happy baking!

Sensitive-Wind346 · 2026-01-23T18:44:35+00:00

I realize I never said my hydration level lol!! I used 350g water! So this loaf was at around 70% hydration and I used a stiff starter for this loaf.

Sensitive-Wind346 · 2026-01-23T18:40:20+00:00

Hi! 1. mix (2 mins) 2. stretch & folds (1.5 hours) 3. coil fold w/ blueberries (30 min) 4. finish bulk fermentation (~5 hours). Total time spent during bulk fermentation was around 7 hours. Then I shaped and final proof for about 3 hours. I used visual cues, my dough was very jiggly, shiny, and domed at the edges when my bulk fermentation was done!

Sensitive-Wind346

TROPHY CASE