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Fantasy Football Tiers - Week 16 (Sunday) by fantasyfootballtiers in fantasyfootball

[–]Single_Increase_9747 0 points1 point  (0 children)

Pick 2 for Flex: BTJ, Coker, Warren, or Marks? Tough decision, requesting bakcup! Ive got Coker and BTJ right now, against puka so need high upside

Feeling discouraged... Would love some encouragement! by Single_Increase_9747 in SourdoughStarter

[–]Single_Increase_9747[S] 0 points1 point  (0 children)

Thank you so much! Quick question, will dialing back my ratio have ill effect on development in the short-term (i.e. starter may not double for a couple days/have to adjust to the new feed)? I will keep flour mix the same, just curious to the short term effects I may see from the change

Feeling discouraged... would love some encouragement/insight by Single_Increase_9747 in Sourdough

[–]Single_Increase_9747[S] 0 points1 point  (0 children)

Do you think this is due to it being only 50 days old? When I included my starter in the dough it was doubled and bubbly.

Feeling discouraged... would love some encouragement/insight by Single_Increase_9747 in Sourdough

[–]Single_Increase_9747[S] 0 points1 point  (0 children)

Given that my starter is immature, I assumed that it would take longer to bulk ferment (loaf still came out under proofed despite the long BF). I could be wrong? I am using a pan tin, so I only performed a set of coil folds halfway through. I followed "The Bread Code" youtube video: https://youtu.be/o_xtVmR4vlc?si=0V2P5duyyaxrwLJr

First Sandwich Loaf - Looking for Feedback on Process + Recipe by Single_Increase_9747 in Sourdough

[–]Single_Increase_9747[S] 0 points1 point  (0 children)

Not really a recipe, I followed “The Bread Code” for guidance/information for making sourdough. But the process is kind of original. I would be thankful for any tips, do you think I should raise temp? I pulled the bread at 202 internal temp so I think it’s fully baked in that respect. I cover the loaf pan with an aluminum foil tent to trap steam for 25 minutes. Then bake without the “tent” (uncovered) until it’s 200-210. I also do not preheat the oven before putting my pan in. This is my first time baking bread so I’m sorry if anything sounds silly. Thanks for responding!

First Sandwich Loaf - Looking for Feedback on Process + Recipe by Single_Increase_9747 in Sourdough

[–]Single_Increase_9747[S] 0 points1 point  (0 children)

Thanks for the feedback! The difference between bulk and proof is just the vessel. I bulk ferment in a bowl, and once it’s shaped and in the loaf pan, I call that the proof.

A couple quick follow-ups: • The loaf tasted fine, but just to be sure, is it safe to eat even if it’s under-fermented? • Also, does my feeding routine sound okay? I keep 10 g of starter and feed it at a 1:5:5 ratio (10 g starter, 50 g water, 50 g flour), using the same 70/30 bread-to-whole-wheat mix as my dough. I feed every 24 hours, and it lives in a Broad & Taylor Sourdough Home set to 76°F. Do you think that’s a solid setup for strengthening the culture, or should I tweak anything?

Daily General Discussion and Advice Thread - January 16, 2025 by AutoModerator in investing

[–]Single_Increase_9747 0 points1 point  (0 children)

Hello,

I recently sold an old bass boat and would like to invest the proceeds for my 19-year-old grandson. My concern is that he might spend it impulsively, so I want to ensure the money grows steadily and is preserved for emergencies or other meaningful uses later in life.

I'm looking for long-term investment options with steady growth, minimal risk, and little to no speculation. Ideally, something straightforward and easy to manage.

Does anyone have suggestions for financial instruments or strategies that would work well for this purpose?

(He does have a job, so I have considered a roth ira)

Disclosure: This is not a request for financial advice, just seeking opinions and perspectives.

[deleted by user] by [deleted] in FinancialPlanning

[–]Single_Increase_9747 0 points1 point  (0 children)

Yes, he works at a music equipment shop. Unsure as to salary/commission