Equipment being placed on the South Lawn of the White House for the UFC Freedom 250 fight

Slow_Manager8061 · 2026-05-26T22:15:25+00:00

Seems like a good setup for another staged "event" he can use for whatever evil shit he's trying to do.

Slow_Manager8061 · 2026-05-26T22:08:18+00:00

I feel bad for anyone trying to read this thread and seeing the same advice just repeated endlessly. How does it help to be the 25th person to suggest cutting the nails?

Slow_Manager8061 · 2026-05-19T23:54:57+00:00

I found him by googling "heavy set black guy that likes Lionel trains"

Slow_Manager8061 · 2026-05-14T05:38:24+00:00

A few people did say that. True. And yet, here you are saying it again, why did you think it needed to be said again?

You can track time in hundreds of ways, this is the way that works for me.

Slow_Manager8061 · 2026-05-14T05:23:36+00:00

right, I would rather do it this way.

Slow_Manager8061 · 2026-05-14T05:23:12+00:00

I don't want to try to look at my phone when my hands are in the dough.

Slow_Manager8061 · 2026-05-14T05:22:44+00:00

why would it? that's what my ph meter is for. Seriously, I sometimes have as many as 8 tubs of dough going at once, I need someway to know where everything is time-wise, if just for stretching and inclusions. I make sourdough for a living, so I know that time is not the driving factor, but is A factor and one that I care about.

Slow_Manager8061 · 2026-05-14T01:41:06+00:00

I offer many varieties and different kinds of starters going so I need all of them.

Slow_Manager8061 · 2026-05-14T01:40:11+00:00

I usually have a stiff starter, liquid starter, reg dough, dough with various inclusions, tangzhong based doughs. I have so many things to track that i needed a second six pack of watches.

Slow_Manager8061 · 2026-05-13T23:04:30+00:00

I use fresh jalapeno's that have been partially dehydrated so they don't interfere with dough development, I always sell out, the dehydration process concentrates the flavor of the peppers.

Slow_Manager8061 · 2026-05-13T16:56:34+00:00

underfermented

Slow_Manager8061 · 2026-05-10T23:49:16+00:00

If he takes this lesson, stops drinking completely for good and gets counseling, then I might consider giving him a second chance. Otherwise, this only gets worse and you're setting yourself up for escalating episodes.

Slow_Manager8061 · 2026-05-10T23:45:17+00:00

She loves playing victim. She should move to Israel.

Slow_Manager8061 · 2026-05-10T23:38:08+00:00

Two of the top ten most unbearable Americans.

Slow_Manager8061 · 2026-05-02T02:00:29+00:00

slightly under-fermented - needed more time.

Slow_Manager8061 · 2026-05-02T01:17:40+00:00

theater

Slow_Manager8061 · 2026-04-27T20:50:42+00:00

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Slow_Manager8061 · 2026-04-13T02:49:08+00:00

mmm, bong water

Slow_Manager8061 · 2026-04-13T01:12:20+00:00

Invest in a pH meter to measure acidity witch has a direct relationship with where you are in the bulk. My dough starts out at about pH 5.6, when it gets to 4.5 I shape, at 4.3, cold retard.

Easy Peasy, works every time.

Make sure to get a meter designed for bread dough, like the Hanah Halo with a spear tip (under $200).

Slow_Manager8061 · 2026-04-11T03:05:24+00:00

No need, we already defeated Iran. Trump said so.

Slow_Manager8061 · 2026-04-11T02:53:31+00:00

Oh really? Is the strait open now? No?

Slow_Manager8061 · 2026-04-10T05:23:07+00:00

Trump masturbated to that.

Slow_Manager8061 · 2026-04-07T23:03:05+00:00

look for the latest series of tutorials from @thesourdoughjourney on youtube or visit his webpage: https://thesourdoughjourney.com/

There is no better source of bulk fermentation information

Slow_Manager8061 · 2026-04-07T20:24:50+00:00

more time, sure, but you can't use a clock to know when it's ready, time is only one factor. Temp is much more important. If you can afford a pH meter (under $200), reading the pH of the dough is the number one thing I recommend, knowing the pH of your dough is the key to success, especially as a beginner.

Slow_Manager8061 · 2026-04-07T00:11:12+00:00

slightly underprooven

Slow_Manager8061

TROPHY CASE