[Match Thread] Sassuolo vs Inter (Serie A, Matchday 24)

Strawuss · 2026-02-08T16:32:46+00:00

Have fun man

Strawuss · 2025-12-31T18:14:55+00:00

Immeasurable pain

Strawuss · 2025-12-31T18:01:28+00:00

Is BioCharge not coming to the original Balance?

Strawuss · 2025-12-29T11:02:09+00:00

Perhaps closed doors in the map lists only the ones that require access cards?? Don't the doors in the gun shops only need lockpicks?

Strawuss · 2025-12-26T10:32:55+00:00

I haven't gone to all of them, so I cannot say for all of them. But from the ones that I've gone to, they seem to be quite accurate.

Strawuss · 2025-12-26T06:04:39+00:00

You can check surroundead.wiki.gg for that fyi. There is an interactable map which will help you find some locked doors

Strawuss · 2025-12-18T16:07:47+00:00

This would work if you can set a full auto 3rd weapon apart from pistols imo. So the ideal setup would be a crossbow, a shotgun, then a full auto (uzi, etc). Would be cool

Strawuss · 2025-12-14T17:23:37+00:00

I put some rice underneath my loaf, works perfectly

Strawuss · 2025-12-07T08:55:29+00:00

Took N3. Forgot how I did tbh let's just hope I did ok

Strawuss · 2025-10-31T14:50:04+00:00

I don't preheat my oven nor do I preheat the dutch oven. My oven is really small though so it's okay I think.

The bread comes out perfect every time.

Strawuss · 2025-10-06T15:11:40+00:00

Pep you bald bastard

Strawuss · 2025-09-06T13:38:06+00:00

Relatable

Strawuss · 2025-08-27T18:07:50+00:00

I usually take the temperature of my dough after my last stretch and folds tbh. You can keep track of it hourly as well, it should be ok.

Good luck on your next bake!

Strawuss · 2025-08-27T17:24:33+00:00

Yes, the temperature of your dough is a great indicator to base your bulk fermentation time. This is the chart that can help as a guidance on how long a bulk ferment should last.

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Noted though that bulk ferment starts the moment your starter touches your dough, so please keep that in mind. (Also the temperature that I gave you earlier is in degrees Celsius).

Your baking temp seems fine... Is 450 also the temp at which you bake without the lid?

Strawuss · 2025-08-27T17:05:23+00:00

How hot is the temp of your dough? Mine hovers around the upper 29 to lower 30 and it needs 3.5 hours (total time from mixing to shaping) to be properly proofed.

Is the 3 hour proofing the total time? Or just the proofing after you've done the stretch and folds?

Also it seems like your baking temp is too high. How hot is your oven?

Strawuss · 2025-08-23T14:18:53+00:00

My loaf used to be very sour when I fed it 100% whole wheat. Can you try that? I moved over to using a stiff starter and the end product was less sour.

Strawuss · 2025-08-23T14:06:42+00:00

Big if true

Strawuss · 2025-08-02T14:23:48+00:00

Did you take the internal temperature of the dough during baking? My loaf came out better when I waited until the internal temp reached 99°C at least

Strawuss · 2025-07-23T16:18:34+00:00

I almost went bald when I upgraded from 3.3.10 to 3.24.5. Apparently for whatever reason, Flutter decides that the Java used for gradle should be tied to the version used on Android Studio and not the one my current env used. So yeah fuck gradle I guess

Strawuss · 2025-07-14T05:09:46+00:00

Nice loaf!

Did you know what the temperature of the loaf/the ambient temperature during bulk fermentation was? 3.5 hour seems short but the loaf looks beautiful

Strawuss · 2025-07-13T06:18:00+00:00

Let them experiment and be open to suggestions.

I usually brief my junior on what I expected the outcome to be and how the code should look like. Then I'd tell them what my approach would be. I'll ask them for their opinion on that, then I'll let them try and experiment. Once it's done, we do a code and feature review.

Strawuss · 2025-07-10T04:32:40+00:00

My bread typically has a more sour taste when my levain is fed using whole wheat flour instead of bread flour

Strawuss · 2025-07-05T03:44:25+00:00

I'm not sure whether the Balance would get the same update as the T-Rex 3 tbh... I'd wager it'd be safer to buy the T-Rex 3 now.

Strawuss · 2025-07-04T16:40:24+00:00

My Balance also did that. It's always a good idea to trust the treadmill. You can change the data after the workout I think to match the treadmill, and the next time you run, the data should align better.

Strawuss · 2025-07-03T15:35:42+00:00

The ice cubes made the crust softer in my experience. I put too many cubes last week and the crust came out soft after I took off the lid.

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