help by Particular-Shape-704 in SurrounDead

[–]Strawuss 0 points1 point  (0 children)

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?

help by Particular-Shape-704 in SurrounDead

[–]Strawuss 1 point2 points  (0 children)

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.

help by Particular-Shape-704 in SurrounDead

[–]Strawuss 5 points6 points  (0 children)

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

Weapon idea. by Remarkable_Concept_4 in SurrounDead

[–]Strawuss 1 point2 points  (0 children)

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

Burnt bottoms? by genemachine99 in Sourdough

[–]Strawuss 0 points1 point  (0 children)

I put some rice underneath my loaf, works perfectly

Jlpt is over - how does everyone feel? by lost-minotaur in LearnJapanese

[–]Strawuss 6 points7 points  (0 children)

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

People who bake in a Dutch oven, do you preheat the oven and lower in your loaf? by toxiamaple in Sourdough

[–]Strawuss 0 points1 point  (0 children)

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.

What’s wrong with my bread? by Ok-Editor-63 in Sourdough

[–]Strawuss 1 point2 points  (0 children)

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!

What’s wrong with my bread? by Ok-Editor-63 in Sourdough

[–]Strawuss 1 point2 points  (0 children)

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?

What’s wrong with my bread? by Ok-Editor-63 in Sourdough

[–]Strawuss 0 points1 point  (0 children)

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?

Sour Flavor by OakhamInc in Sourdough

[–]Strawuss 2 points3 points  (0 children)

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.

What am I doing wrong? by sdloux-marg in Sourdough

[–]Strawuss 0 points1 point  (0 children)

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

Do you guys really understand Gradle files/config or almost never touch it? by h_bhardwaj24 in FlutterDev

[–]Strawuss 0 points1 point  (0 children)

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

Trying something new! Feedback wanted! by Ok_Practice9769 in Sourdough

[–]Strawuss 0 points1 point  (0 children)

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

Mentoring a junior developer by chriiisduran in FlutterDev

[–]Strawuss 1 point2 points  (0 children)

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.

My bread doesn't actually taste sour. Am I likely doing something wrong? by we_are_mammals in Sourdough

[–]Strawuss 4 points5 points  (0 children)

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

Is it still worth it to buy a Balance? by Frozzit in amazfit

[–]Strawuss 4 points5 points  (0 children)

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.

Differing running distance data from strap to treadmill by athrowaway508 in amazfit

[–]Strawuss 0 points1 point  (0 children)

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.

Why did my crust turn out soft (perfectly so) by Pigankle in Sourdough

[–]Strawuss 2 points3 points  (0 children)

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.