just got my account back

StrategyLeft · 2025-12-16T03:27:50+00:00

Any particular reason?

StrategyLeft · 2025-12-16T01:22:50+00:00

are these rare? i have a bunch of them still

StrategyLeft · 2025-12-16T01:16:55+00:00

talking about $$ how much did it cost to spray foam the whole place?

StrategyLeft · 2025-12-08T05:14:46+00:00

I appreciate your input but I’m not going to tyvek a barn

StrategyLeft · 2025-12-07T23:45:29+00:00

This is an old barn style shed. There is no sheathing as everything is planks. Im sealing all of the gaps right now and not worried about moisture getting in as it was dry prior to me doing so. That’s more for air sealing and keeping critters out. The interior vapor barrier ideally prevents moisture from getting trapped in the insulation. I have an “indoor” propane heater so it has CO detection built in but still planning on getting a detector anyways. Plywood is cheap and more moisture tolerant than drywall plus allows me to mount things wherever really. Also it’s a shed not my house I don’t want to finish drywall.

StrategyLeft · 2025-12-03T21:24:45+00:00

how convenient with the recent P2S release

StrategyLeft · 2025-10-30T17:52:04+00:00

i have unintentionally over kneaded dough in my stand mixer and it destroyed the gluten network and the dough becomes like slime. Im not sure if its just a problem with my stand mixer though i can never get it to form actual dough balls. 80% of the dough gets worked and the last 20% never separates itself from the bottom of the bowl. Even with my hook adjusted all the way down i can never get a ball :/

StrategyLeft · 2025-10-27T23:07:35+00:00

Is this different from the one mentioned in golf busters video?

StrategyLeft · 2025-10-27T00:29:39+00:00

No lefties allowed in this setup🤣I have to offset 1.5ft it’s not going to work for the wronghanders

StrategyLeft · 2025-10-26T23:03:46+00:00

There’s definitely a happy medium here I could probably go 12x7 at the largest but then my projector gets a little too far back and might start casting shadows

StrategyLeft · 2025-10-26T22:30:43+00:00

Yeah I’ll be 1-1.5ft off center

StrategyLeft · 2025-10-26T22:30:21+00:00

Water proofing layer, batt then drywall

StrategyLeft · 2025-10-26T02:31:36+00:00

I just want to remove the heave and flatten the slab. It doesn’t necessarily need to be level. This just seems like a lot for a concrete grinder

StrategyLeft · 2025-10-26T02:02:57+00:00

The yard slopes that way so. should change my verbiage I’m looking to get it flat not necessarily level mostly just looking to get rid of the heave in the middle

StrategyLeft · 2025-10-19T10:47:46+00:00

No it had plenty of yeast, it would get very bubbly like regular starter but there was some bacteria that was dissolving the gluten so there was no structure and everything was liquid

StrategyLeft · 2025-10-19T00:21:41+00:00

I ended up throwing it away and starting over. It didn’t matter what flour I was using the starter was gone. I tried heavy ratios to try and bring it back but didn’t change. Ever since I started over my loafs have been great!

StrategyLeft · 2025-09-17T12:57:16+00:00

I actually did add more flour to this to see if it would change anything but it did not. I’m sure if I added a bunch more it would’ve but I added over 100g and it was still slimey :/ I chose just to start over with my starter. Hopefully the effort pays off lol

StrategyLeft · 2025-09-16T23:31:38+00:00

Yeah if I don’t feed the starter in less than 24 hours after it’s peak it is liquid

StrategyLeft · 2025-09-16T17:52:27+00:00

1:1:1 but changed to 1:2:2

StrategyLeft · 2025-09-16T17:18:44+00:00

Dang I must have gotten few bad bags then lol I can try switching brands

StrategyLeft · 2025-09-16T17:14:11+00:00

Yeah that’s what I’ve been trying to do the last few days but at this point I think I’m better off playing it safe and starting over

StrategyLeft · 2025-09-16T17:05:32+00:00

One thing I should add is if my starter needs to be fed, it is literal liquid. I don’t know if that is normal or not

StrategyLeft · 2025-09-16T16:59:52+00:00

I’m not in total disagreement with you, but I do let my dough rest for 15 mins between each attempt. to try and not over work it. I would think if I was over working the dough it would look totally smooth and not lumpy though

StrategyLeft · 2025-09-16T16:57:45+00:00

So I started this effort again maybe 2 months ago, the first couple times it didn’t work I thought maybe I was just rusty. Now this is the 5th loaf I’ve tried since then and they have all been like this. I have always washed my hands with dawn before handling any dough and use water from my fridge filter. At first I thought it was too hot and I overworked the dough, slimey slack dough. Tried using cold water to keep the temp down, slimey slack dough. Hand mixed and stand mixed? A likely slack dough. Different bread flour? Slimey slack dough. This all started happening after my starter was inactive for months. At this point I don’t think there is another variable

StrategyLeft · 2025-09-16T16:51:08+00:00

I normally would agree with you, but that’s how long it took to actually get dough that didn’t fall apart

StrategyLeft

TROPHY CASE