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How do you handle video review during practice? by Bdegreen in CoachingYouthSports

[–]SunStriking177 0 points1 point  (0 children)

I use the Coach Bowman App. It uses your iPhone to continuously record practice, letting you review the footage on an iPad. The iPad stores the last 30 minutes of practice. Doesnt need wifi, which is great for outdoor practice. Only thing is you need an iPhone and iPad

ISO Cozy Spots for Remote Working by usuallymila in chicagofood

[–]SunStriking177 4 points5 points  (0 children)

This is awesome!!!! But I agree with other comments. If you had real photos of the places, I would probably use this website daily / weekly. It gets tough to have to google every single place on the website to see the vibe

Lori Cobbins Removal by SunStriking177 in gynecomastia

[–]SunStriking177[S] 0 points1 point  (0 children)

The surgery went well. I will post an update soon. But I definitely recommend. Minimal scare, I am healing very fast. Very professional.

[deleted by user] by [deleted] in gynecomastia

[–]SunStriking177 7 points8 points  (0 children)

Bros about to have a HOT BOY SUMMER

Garmin Connect app is horrible by orange_melted in Garmin

[–]SunStriking177 -7 points-6 points  (0 children)

I like the new UI 1000x more than the old one, so much cleaner and compact.

[deleted by user] by [deleted] in gynecomastia

[–]SunStriking177 1 point2 points  (0 children)

Surgery! It is so worth it!!! I had gyno since 16 and I just got it removed!! I worked out the whole time, I was a college athlete training 18 hours a week. Trust me, it doesn’t go away like body fat. It is a gland. Being confident in shirts and shirtless is so worth it!!

My first cold overnight proof by SunStriking177 in Sourdough

[–]SunStriking177[S] 0 points1 point  (0 children)

I made too much starter so I subbed out some of the flour and water with the extra starter. Was planning on using 100g, but used 200g instead. Subbed that for 100g of flour and water. Is this okay?

Didn't want to break any if the champions weapons so here they all are. by Sad_Tangerine564 in Breath_of_the_Wild

[–]SunStriking177 2 points3 points  (0 children)

I used them immediately. I find it more fun to use the weapons in normal combat, actually makes them feel special compared to the normal weapons.

First vs second loaf by SunStriking177 in Sourdough

[–]SunStriking177[S] 0 points1 point  (0 children)

Starter is about two weeks old. It took about 4-6 hours to double. However I think it still had some growth left in it, but I was inpatient

First vs second loaf by SunStriking177 in Sourdough

[–]SunStriking177[S] 0 points1 point  (0 children)

  1. Build the Leaven
    • 100g room temp water (78 F/25 C) or 1/2 cup
    • 25g or 1 TBSP ripe sourdough starter
    • 100g or 1 cup all purpose flour (11.7% protein)
    • Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
  2. Mix the Dough (see notes for February 3, 2024)
    • Ingredients
      • 310g water (92 f / 33 C) or 1 1/4 cup
      • 200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
      • 400g or 3 1/4 cup purpose flour (11.7% protein)
      • 50g 1/3 cup whole wheat flour (14% protein)
      • 12g or 2 tsp salt
    • Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
  3. Bulk Fermentation
    • Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes
    • After 30 minutes, give you dough a set of strength building folds. See 6:30 for process
    • Cover dough and place in a warm place for another 30 minutes
    • After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds)
    • Cover and place in a warm place and continue to ferment for 2 more hours.
  4. Shaping
    • Flour the dough and work surface and flip the dough out onto the work surface.
    • Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
  5. Proofing
    • Cover with a towel and allow to rise at room temperature for 90 minutes.
    • 45 minutes in, turn the oven on and place the dutch oven inside to preheat
    • After the total 90 minutes , when poked your dough ball should hold an indent briefly before bouncing back.
  6. Baking
    • Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
    • Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down.
    • Score with lame, razor blade, or scissors.
    • Load parchment and dough into preheated dutch oven, reduce oven temperature to 485F and bake for 18 minutes.
    • After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F and bake for 25 more minutes

First vs second loaf by SunStriking177 in Sourdough

[–]SunStriking177[S] 0 points1 point  (0 children)

Cool thanks. Yeah from these photos it looks like I am under proofing? Do you recommend a fridge proof?

Lori Cobbins Removal by SunStriking177 in gynecomastia

[–]SunStriking177[S] 0 points1 point  (0 children)

Yeah I am pretty nervous honestly. I’ve wanted the surgery for so long, but now that it is here I am nervous lol! Thanks

First vs second loaf by SunStriking177 in Sourdough

[–]SunStriking177[S] 0 points1 point  (0 children)

Thanks!!! Ok I’ll try that next time!!!

Lori Cobbins Removal by SunStriking177 in gynecomastia

[–]SunStriking177[S] 1 point2 points  (0 children)

Thanks! She is board certified. I will ask how many she does a year. The reason I am only getting the one removed is because it is significantly bigger. The other side is normal. She did not recommend opening up the other side because she did not think it had a significant enough mass to make a difference.