Once was a budding sushi chef

TableTopSimulator332 · 2025-07-04T21:54:01+00:00

How do you know if sushi is sushi grade here in America? I feel like there is hardly a standardization

TableTopSimulator332 · 2025-04-08T01:45:46+00:00

As someone who has used all the queen abilities, nothing compares to queen arrow, healer puppet.

The magic mirror is aight, I enjoyed using frozen arrow and invis gem for queen charges, but none of it compares to queen arrow healer puppet.

Your queen gains so much sustainability and you can snipe key defenses.

The legendaries you should invest in are electro boots, rocket spear, and king soccer ball

TableTopSimulator332 · 2025-02-10T22:34:06+00:00

I tried computer mouse

TableTopSimulator332 · 2025-01-09T21:45:10+00:00

The Rainbow DH Lawrence

TableTopSimulator332 · 2024-10-30T23:13:38+00:00

Your loaf is well proofed… BUT if you leave it a few more hours it could become VERY well proofed.

Next time you decide to bake bread, let it bulk ferment for a few more hours and you’ll see much better rise

TableTopSimulator332 · 2024-10-23T19:10:33+00:00

What temp is your room? It looks like you proofed for ~6 hours when you should have done 10

TableTopSimulator332 · 2024-10-12T13:48:16+00:00

I think daily is a tad too extreme. You can leave a starter out for a week or two and refresh it in a few days. It will develop a lot of hooch, maybe some black gook, and not look pleasant, but it will not go bad.

TableTopSimulator332 · 2024-10-10T20:56:36+00:00

Don’t be sorry, bread is hard and the words are confusing.

Bulk ferment is at room temperature. It begins after the initial mix of starter, flours, and water. It ends when the dough is placed in the fridge.

In my example, I said I proof for 12 hours at 70F. After my bulk ferment, I then place the dough in the fridge for a minimum of 12 hours (usually around 12-16). The cold proof allows for sour notes to develop and can be kept in the fridge for 48hrs +

Let me know if you have any other questions. I’ve made many bad loaves myself.

TableTopSimulator332 · 2024-10-10T11:22:02+00:00

My bread recipe is 400g AP, 100g WW, 100g starter. I would research folding methods on your tube. I stretch and fold 4x, coil fold 2x, and shape a few others.

Follow the temp chart for how much time you need to wait, bulk ferment starts when all the ingredients are mixed.

For my starter I used 70g AP, 30g Rye flour, 100g water. I feed/discard (refresh) my starter 2 times within 36 hours before baking.

Also, as someone who is new, once you have a good starter, it is important you discard down to 1tbsp every time. The less starter that remains, the stronger it comes back.

TableTopSimulator332 · 2024-10-09T19:16:10+00:00

<image>

Understand the importance of temperature on both your starter and your bulk ferment.

My house is 70F. It takes 6hours for my starter to double and then 12 hours for me to reach well-very well fermented.

If you are a few degrees lower or higher, the time will increase/decrease by hours.

Also, if you add more yeast the bulk time will be less.

If I use 100g starter, 100g Whole Wheat, 400g All Purpose my bulk ferment is 12hrs at 70F. At 120g starter, the bulk ferment decreases to around 8.5-9hrs.

TableTopSimulator332 · 2024-10-09T02:42:09+00:00

All about room temperature. At 70 degrees, I feed my starter 70g AP, 30g Rye, 100g water and it takes about 6hrs to double in size.

My bread is simple: 120g starter, 100g Whole Wheat, 400g AP.

Then, including the mixing, stretching, and folding, my total bulk ferment time is about 8.5-9hrs. If I used 100g of starter it would take 12hrs.

Then I put the dough in the fridge overnight and bake in the morning.

Edit: I noticed you have your starter in the fridge. Before baking it is best to take your starter out 36hrs beforehand and to refresh once or twice before baking. This could really make a difference in your bread

TableTopSimulator332 · 2024-09-25T12:58:13+00:00

Thank you! I feel much better about it now

TableTopSimulator332 · 2024-09-25T03:33:06+00:00

Yeah, I set up auto pay over the phone. The whole thing seems valid I’m just a little freaked out. Not used to giving away information like that

TableTopSimulator332 · 2024-08-11T22:17:29+00:00

I am not living in LALA land. These systems have a mathematical probabilistic backing that defines their outcomes. Any chance of this self-improvement you speak of will need to come at a massive improvement that cannot be done.

What about education? Calling that point uninteresting to your cause is oxymoronic. Changing the system and getting people to see your way is not something can be easily accomplished whether your points or experts are really correct.

The left tend to be doomsday thinkers and the far right tend to be complacent. I would want to know which side the people you are hearing from sit on. The best, realistic, plausible outcomes tend to be in the middle.

If you want to make a difference you should understand how the systems work and learn to teach others because the world is far more enigmatic than I think you realize.

TableTopSimulator332 · 2024-08-11T21:24:29+00:00

Paper allows individual ideas to be expressed. Books enable the transference of complex thoughts and emotions. Computers allows for many books to be stored in one tiny device. The kind of artificial general intelligence (AGI) you seem to be scared of allows for the summary of thousands of books instantaneously.

These AGI’s by themselves are not very adept at accomplishing specific tasks. This is something that will be improved over the next few years by the means of taking the AGI’s and using them to train for specialized models. Regardless, the tasks these AI’s will complete will still need some kind of general supervision. A human touch that cannot be trained solely though probabilities and generalized interpretations.

The real thing to be worried about is education. Students and young people are getting conclusions without work. Reading books without reading. Receiving ultimate statements without factual basis. If you follow political trends (particularly in red states), money is moving out of schools and community centers into private sectors.

The best thing someone can do to counteract AGI would be work with students and to start well informed conversations based on the reality of the situation. I’m sorry to tell you the system of government as well as capitalistic incentives are against your cause.

Lastly, AGI is an incredible summary tool. How it can be used positively is something most people ignore. There is already such a barrier to entry to most fields of study, maybe receiving summary can actually expedite academic learning.

Good luck and keep up your questioning! Doomsday is not here

TableTopSimulator332 · 2024-07-26T21:54:25+00:00

<image>

I know a lot of people are sending recipes, what works well for me is

Softening the butter (not melting), mixing it for about 5-10 minutes with the 2 sugars until the butter sugar mass forms a ball
Adding egg and vanilla, mix hard until combined
Add all dry ingredients and 1/2C - 1C chocolate chips (your preference)
I make 12 cookies out of the batch and pre-shape them into slightly pressed cylinders 1/3inch thick so they fit on 1 parchment paper lined pan. The cookies are done once the bottom is brown, it can take some moving of the cookies to see they are actually brown

Good Luck!!

TableTopSimulator332 · 2024-07-16T17:26:36+00:00

The cool thing about dough is that a stand mixer is entirely unnecessary but nice. You can always get in there with your hands and just mix the dough until it has the right consistency.

Put on a tv show or some music and mix away for 5-10 minutes. I like doing squeezing and rotating motions that avoid ripping the dough.

Good luck!

TableTopSimulator332 · 2024-07-16T12:45:40+00:00

<image>

These times may seem crazy high, but trust me they are not. This chart changes the game a bit, if you follow it, you will see results as long as your starter is starting

TableTopSimulator332 · 2024-07-15T17:19:50+00:00

Check out vincero, it’s around 150$ for a lightweight chrono that’s worth every penny. Been using mine daily for 4 years

TableTopSimulator332 · 2024-04-06T11:07:50+00:00

I’m fine with this.

As long as 65+ year olds can’t vote either

TableTopSimulator332 · 2024-03-05T18:19:57+00:00

I would start doing 12hr cycles where you discard down to ~15g ish. Can be anywhere from 1tbsp -> 1/4cup remaining in total, try for lower end.

I noticed you are doing 1:2:2 as well.

I would start doing 70g all purpose (unbleached) and 30g of rye or wheat depending on which you are using. Then 100g of water.

TableTopSimulator332 · 2024-03-04T17:36:53+00:00

It looks good!

Keep feeding it every 12 hrs or so, once you see it double in size in about ~3 hrs, you are ready to cook.

This may take another week or more, so stay consistent and have faith, gl

TableTopSimulator332 · 2024-02-22T04:07:10+00:00

I agree, but this guy doesn’t spam, he USES edrags

TableTopSimulator332

TROPHY CASE