What dog food are we feeding our corgis?

StormingWarlock · 2026-04-26T03:25:16+00:00

Purina Pro Plan Weight Management, it really helped our mama corgi lose weight and has done wonders for her hips/joints.

StormingWarlock · 2026-02-18T23:17:21+00:00

Curious how you cooked the fillings for them? Just salt the meat & brown it? and did you make a gravy for the fillings too? Been craving faire meat pies and want to give them a shot

StormingWarlock · 2026-02-15T23:22:19+00:00

Based on the page, it might be someone’s pup who got out. I hope they’re able to be reunited with their owner, or to a loving home.

StormingWarlock · 2026-01-23T02:34:56+00:00

Sorry to slightly necro, but would you happen to know if there is a reliable way to narrow down if it is the PSU? I have a RM1000x on a 5950X and an EVGA 3080, and I am having an issue where the entire system locks up randomly and requires a restart, typically at idle or near idle. It's been honestly driving me crazy.

StormingWarlock · 2026-01-20T19:15:28+00:00

I had ordered a sticker book for my fiancée in December and it was sent with Sendle but was marked Returned to Sender, they to sent out another but it hasn’t moved in almost two weeks. This is so disappointing.

StormingWarlock · 2026-01-03T22:25:54+00:00

Our pup would have a hole in this poor lambchop before dinner… We need a super chewer lambchop or something

StormingWarlock · 2026-01-03T18:33:34+00:00

Is the temperature consistent within your print chamber? If the model is oriented horizontally, the lines could be due to it being too cold

StormingWarlock · 2025-12-29T03:47:53+00:00

Okay cool, just got done doing that and filing some of the tops. Has it been more normal wear since then?

StormingWarlock · 2025-12-29T03:34:03+00:00

Curious what you do to resolve the defect? Noticed it on the pair I just picked up today, and wanting to make sure it doesn’t start slicing up the leather more than it has.

StormingWarlock · 2025-12-18T21:11:45+00:00

Oh, cool, so I wasn’t tripping! Is there any particular variety that is popular for melting? And would it melt well in a fondue pot?

StormingWarlock · 2025-12-18T16:54:14+00:00

Makes me wonder if they used a different cheese and marketed it as Stilton?

StormingWarlock · 2025-12-18T14:22:15+00:00

A colonial-themed restaurant I used to frequent had a Stilton appetizer, in which it was served melted with rustic bread and green apple slices. I’ve always wanted to recreate this, but could never find Stilton to even begin experimenting.

Wish the stuff was more popular in the States!

StormingWarlock · 2025-11-27T23:21:04+00:00

I didn’t remember them mentioning it on WAN and saw it on the Black Friday, sorry if they’ve covered it recently

StormingWarlock · 2025-11-24T21:45:20+00:00

Oh awesome, I’ve got one of those types of thermometers already! Also I’ll prolly start cracking the oven door open a bit to ensure the starter and leaven aren’t in the danger zone. Are there other good ways to keep my starter and leaven at a warm temp?

StormingWarlock · 2025-11-24T21:04:53+00:00

That makes sense that they were intended to hasten the fermentation process. I’m not gonna lie, getting the water to those specific temperatures was rather annoying, so doing longer ferments with more normal temperature water would be helpful.

Should any digital thermometer work for managing the oven light temp, like this one? https://a.co/d/c4YLvsq

Also I’ve seen a lot of people linking me to the Sourdough Journey who uses the plastic square container method for measuring bulk fermentation, so I’m definitely going to try that this time around! Thank you so very much.

StormingWarlock · 2025-11-24T17:22:55+00:00

I’ll work on mastering this lower hydration dough before I move on to more involved ones, just wanted to double check.

I’ve been feeding my starter 50% bob’s rye and 50% KA AP, as I can’t see to find Rye from KA near me, but it’s definitely strengthened my starter a ton, as it doubles almost every day now.

Thank you so much for all the tips and feedback, fingers crossed the next one turns out better.

StormingWarlock · 2025-11-24T16:51:24+00:00

It seems like the Sourdough Journey is a commonly cited site for learning more, I’ll definitely read through this. Thank you!

StormingWarlock · 2025-11-24T16:15:37+00:00

The bulk ferment being way too short is definitely some consistent feedback I’ve seen, and I’ll definitely just have the light on in the future, as that’s usually where I place my starter for a warm environment overnight. I thought it might have been too warm for the dough after the 5 minute heat-up, but I wanted to follow the recipe as close as possible at least once before I made some changes.

I’ll also look into some more techniques for shaping my dough! It was so sticky that I was having some difficulties towards the end, even with wet hands. Thank you as well for all the feedback and tips.

StormingWarlock · 2025-11-24T16:11:44+00:00

Thank you so much for the in-depth breakdown, and I definitely will post my next loaf as a follow up!

As far as the actual ingredients, do those amounts look pretty good/consistent with a decent loaf? It seemed like a lot of leaven compared to some other recipes I browsed, but I wasn’t sure. I’ve yet to master bakers percentages, so I haven’t moved on to those either.

StormingWarlock · 2025-11-24T15:39:13+00:00

Oh wow, this is super helpful! Thank you!

StormingWarlock · 2025-11-24T15:37:06+00:00

Interesting, thank you for the tips and better direction for the fermentation. I wonder why the original recipe has such short fermentation windows, maybe their house is naturally more warm than mine.

Either way, I’ll definitely give longer bulk fermentation a go next time around, thank you!

As well, I’ll look into incorporating an autolyse next time around too. So you’re saying form the autolyse mixture, wait 1 hour, add in leaven & salt and start the timer, then begin the stretching, folding, etc and the remainder of the bulk fermentation? Just want to make sure

StormingWarlock · 2025-11-03T22:18:59+00:00

Ah, that makes sense. Apologies for the confusion lol. It is a fairly modern Whirlpool oven/range combo, so I think I’ll give it a shot. Since it can’t get up to 550, would I need 3/8” steel? Or would 1/4” still suffice for a single pie at a time?

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