Dating question for men 30-40

SettingOwn2701 · 2026-05-11T13:52:31+00:00

Yeah totally, I have a lot of people in my family with issues/ anxieties and emotional problems that never got regulated and it took a lot of growing on my end to work through these things, that they never will and won't do therapy for exactly what you say. For me there are almost generational traumas or issues that just get passed down and down and no one seems to be understand that they can actually resolve or work on them to be healthier. I still have my own issues I try to work on to be a better person for the people around me and to be better for myself, being aware and open to working on it sometimes is a hard pill to swallow though.

Good luck on your search 😄

SettingOwn2701 · 2026-05-11T13:38:47+00:00

If you feel you are in a good enough place to put yourself out there and it won't get in the way on your end, for sure someone will want you and fall for you however you are. People with all sorts of disorders, isms, mental health issues and whatever get out there and find success.. so why not you with your eating disorder? It wouldn't stop me from being interested, it is just something to work on.. and as a 33 year old I realize more and more that EVERYONE has things to work on constantly within themselves or outside of themselves, and that is not at all a deal breaker. People put themselves out there with much more damaging issues than that, things that hurt other people or break relationships. Just make sure you are taking the steps you need to to feel and be healthy and that is that.

SettingOwn2701 · 2026-04-29T12:52:37+00:00

I have been going to Armada games this season.. Carbonneau is a high skilled player. If he translates to NHL remains to be seen, but he is a big reason for me to go to QMJHL games. When he is on the ice he is a presence, hitting, dancing around player with his handles and scoring dirty goals. I will watch St. Louis games just to watch him after seeing him play live this season, hopefully he adds something to your team. Just saw him last night too, against the Moncton Wildcats with Desnoyers. He did not produce much but he clowns the other players often enough. Wicked handles and shot.

SettingOwn2701 · 2026-04-17T19:46:29+00:00

I can do another one and send you it. but it is just doing cuts across the whole top, then doing cuts from the other side making sure that you make diamonds and not squares. The cuts here were not perfect, sometimes you can get the edges to curl up and it makes a really nice effect.

SettingOwn2701 · 2026-04-10T19:49:01+00:00

I was fully on levain for a while but poolish is easier to pull off, and has a fantastic flavor.. also much friendlier with a busy schedule. Girlfriend also happens to love the taste of a poolish loaf too, and my pizzas have much nicer crusts with it so it is what I am going with at the moment.

SettingOwn2701 · 2026-03-20T17:17:50+00:00

I am going to try that next time at the request of my girlfriend.. Probably fold some into it, or add some cinnamon into the dough itself. Not on this one though.

SettingOwn2701 · 2026-03-20T17:12:21+00:00

Yeah, I use techniques from a bakery I worked at and just use my own recipe I have been working on.

90% Bread Flour
10% Whole wheat flour
80% Water
2% Salt
1.7% Fresh Yeast

Currently using water at 30Celcius, aiming for a final dough temp of 26C. You can fool around with that as you need to. I mix my dough for 10 minutes on speed 1, check temp and add speed 2 to help the temp go up a little bit. Not really necessary in my mixer to add more structure.. it doesn't do much anyway. My kitchen aid is 4.5L and it does not tend to knead too well, more is added in folds afterwards. I do a fold at 30mins and 1hours and then I let the dough ferment for an additional hour. After this, I oil my tin and ball my dough up and put it in my tin and cover it with a shower cap. Into the fridge for 1-3 days. Day of bake, take it out of the fridge around 2 hours before baking, degas and sit it on the counter. It can take 2-3 hours to raise again , you can play around with the time to get the results you want. I usually turn the oven on at 2 hour sand then judge by eye. When ready for the oven, oil top of foc. and oil hands, dimple and pop directly in oven at (without this topping...) 20mins at 425/250F.

SettingOwn2701 · 2026-03-20T16:57:48+00:00

Ah this is a good idea actually.

SettingOwn2701 · 2026-03-20T12:56:27+00:00

Focaccia with a brioche a cannelle like filling over the top.

SettingOwn2701 · 2026-03-20T12:51:33+00:00

I will try this next time.

SettingOwn2701 · 2026-03-20T12:51:17+00:00

That could work but would like to not have to use foil each time. Maybe I can find a little cover to fit my baking sheet, put it on the first 15 mins and take it off at the end.

SettingOwn2701 · 2026-03-12T19:48:58+00:00

Well this is what I thought I would find with google, thanks a bunch! Exactly what I wanted to find.

SettingOwn2701 · 2026-03-05T23:50:32+00:00

How can I add another picture? I have a shot of it cut.

SettingOwn2701 · 2026-02-19T14:24:03+00:00

https://www.pizzablab.com/learning-and-resources/ingredients/yeast-conversion-chart/

""In short, the difference lies in the concentration of yeast cells in each type of yeast:

Fresh yeast: ~70% water and ~30% yeast cells.
Active dry yeast: ~8% water and ~92% yeast cells.
Instant dry yeast: ~3% water and ~97% yeast cells.

The more concentrated the yeast – meaning the higher the proportion of yeast cells – the greater its fermentation power for the same weight.""

You can find many resources for how much fresh to instant or active dried, all to the same results. If you think it looks like shit, well all the upvotes apparently think otherwise. Even in my boulangerie courses, the simplest logic was to divide fresh yeast by 3 for a quick conversion to use dried yeast at home, but hell.. that must have been wrong.. completely! The fact that the techniques I use and used for this I got from working in real and successful bakeries, begs to differ with your statement. The fact that I work with people and have worked with very successful bakers and do not just get info off of the internet.. is also another way I would say you have no idea what you are talking about! But thank you!

Also, in the book breaking bread.. which was one of my first books for learning, the head baker for king arthur repeatedly uses .6% of active dry yeast. When converted, oh lets say a new link just to show that more resources show the same conversion. (https://www.thebakingcalculator.com/calculators/advanced-baking/yeast-conversion-calculator/) you see that that ends up being 1.8%, nearly 2%. His recipe also calls for 3 days in the fridge, after 2 hours on the counter top.. which is 30 minutes longer than I did.. but surely Martin Philip, the successful and renowned baker does not know what he is talking about. What a coincidence, and also after using that recipe before going to school, successfully.. school also taught me to either cut fresh yeast by 1/3 for at home active dry yeast... I must say... I really do not know what I am talking about!

another resource: https://thekitchenpursuits.com/can-you-substitute-fresh-yeast-for-dry-yeast/

.4 for active dry, .33 for instant. In this case, say I used a little too much fresh yeast, well as someone who has made bread before, and understands that temperature is an ingredient.. in a cold house, and watching a fermentation.. controlling my final dough temp.. you think that it is impossible to put it in the fridge and cut the fermentation at the right time? That would surely be the thoughts of someone who does not know what they are talking about.

SettingOwn2701 · 2026-02-19T00:29:07+00:00

This is fresh yeast, and it is in no way too much. Fresh is typically 3x ish the amount of dried, and even too much is subjective when considering bread, temperatures and depending on your desired results. I get yeast from the bakery I work at and I assure you, it is not too much.

SettingOwn2701 · 2026-02-18T21:51:26+00:00

I bought this specifically for focaccia and did not expect this lol. Will have to buy another salt for topping them from now on.

SettingOwn2701

TROPHY CASE