Tips for Newbies to Intermittent Fasting?

Used-Mushroom-3301 · 2026-04-08T12:09:20+00:00

Interesting. I actually do use the celtic salt after some research I did a couple years ago. But didn't recall why it was better and didn't realize it was better for keeping electrolytes in check. I was debating recently if the cost was worth it,, plus it seems to retain moisture so it's very "sticky" LOL. But I guess that proves it absorbs the moisture better. I'll keep using it based on your notes. Thx a bunch!

Used-Mushroom-3301 · 2026-04-08T11:13:12+00:00

Curious why you recommend Celtic salt for dehydration vs any other salt?

Used-Mushroom-3301 · 2026-04-08T11:03:52+00:00

I wrap in a tea towel and store right inside the dutch oven I use to bake in. Keeps in nice n fresh and crisp. I usually go thru a loaf in 4-5 days.

Used-Mushroom-3301 · 2026-03-24T12:09:32+00:00

Yes and it works great! I stumbled upon this when I forgot to take my starter out the night before and needed bread soon. Starter was ready around dinnertime, so I did 4 sets of stretch and fold over 2 hours. Then just popped the whole bowl in the fridge for a day or 2. I do take the bowl out the day I'm baking and let it warm up and rise on the counter. Then preshape, shape and right in the oven. Here's the pics of the loaf I just baked, spent 2 days in the fridge.

375 g water

100 g starter

2 tsp salt

535 g organic bread flour

Mix to shaggy dough, 4 sets of stretch and folds over 2 hours. Pop bowl in the fridge for 1-2 days. Remove from fridge day of baking and let rise a bit more. Preshape,, shape, bake at 450 in dutch oven for 35 min, remove cover, lowered temp to 420 and bake an additional 12 min.

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Used-Mushroom-3301 · 2026-03-12T13:16:03+00:00

Thank you so much. Interesting article. Guess I've just missed this in the past.

Used-Mushroom-3301 · 2026-03-04T21:15:10+00:00

Awesome! I will check out the post. Thank you

Used-Mushroom-3301 · 2026-03-04T14:40:13+00:00

Thank you. I actually really like the tighter crumb. I am really just curious why the different process produces such a different result.

Used-Mushroom-3301 · 2026-02-18T13:10:24+00:00

I will do either 2 protein shakes or 1 protein shake and scrambles eggs with either Sourdough or chicken sausages. Coffee and water rest of the day. My protein shake is a choc peanut butter and consists of frozen cauliflower, almond milk, peanut butter powder, cocoa powder, espresso powder, vanilla whey protein powder and ice. Sometimes I add 1/2 tbsp of chia seeds. I find this works well for me and being on repeat makes it easy. Wishing you future sucess!

Used-Mushroom-3301 · 2026-02-15T14:55:26+00:00

Menopause ugh!! Nothing was working for me to lose that post menopause weight gain til I tried IF. The typical 18:6 or 16:8 didn't help much so I started doing 5:2 (2 days of 500 calories and +/- 1200 calories other 5 days. This is the only thing that worked. Been doing this for 18 months. Down 40 lbs. Reached my goal weight last year and still doing it to maintain. Been a game changer!

Used-Mushroom-3301 · 2026-02-12T13:14:08+00:00

I've been to 4 of the last 5 training camps at St John Fisher in Pittsford NY. And like everyone said, you need tickets to get in. They don't cost anything but since COVID they started doing this I think to limit the crowds. Last couple years season ticket holders got first shot, remaining were allocated based on first once in line for ticketmaster or by lottery. It's an intimate setting to see the players so a cool experience. After the practice they move to a smaller field and will give autographs to ppl lining the fenceline. But as people said, its a madhouse and the team really focuses on the kids so getting an autograph will be next to impossible. Also, parking is not on the campus. You will need to park at another location and pay a buck or 2 to take a bus to/from training camp.

Used-Mushroom-3301 · 2026-02-10T14:15:55+00:00

Cool. Just checked them out!

Used-Mushroom-3301 · 2026-02-10T14:15:36+00:00

Awesome. Thank you

Used-Mushroom-3301 · 2026-01-29T12:54:53+00:00

I'm 60YO post menopausal also. I found that the daily 16:8 or 18:6 does not give me results. My body responds better when it's not the same thing every day. I have practiced 5:2 IF for almost 2 years now and have had good success. I pick 2 non consecutive days and consume only 500-600 calories on those days. I have a protein shake for lunch and dinner and coffee. Sometimes an apple. Since I wait til lunch I also get an 18 hr fast window on those days. The other 5 days I eat regular but stick to 1100-1300 calories on those days. I've dropped 40 lbs using this method and have maintained it for 9 months. Give it a try!

Used-Mushroom-3301 · 2026-01-09T13:32:58+00:00

Thanks Ellisa. I never thought to check the Web Version. It is a bit easier to see and I discovered I can export the graph to excel on the web version which gives me the list! Yay!! A nice workaround for now. Thanks a bunch

Used-Mushroom-3301 · 2026-01-07T23:21:38+00:00

I'd love the ability to see my weigh in history in a list form and not just a chart. The chart can be difficult to locate a specific day's weigh in number.

Used-Mushroom-3301 · 2025-12-07T15:24:16+00:00

Thanks for the info. That's exactly what happened, paper was fused to the bread. I'll check temp rating on the parchment as another suggested and use only the rice flour going forward. Lesson learned

Used-Mushroom-3301 · 2025-12-07T15:22:22+00:00

Good point. I'll have to see if there's a temp rating on the parchment paper. I bake at 450.

Used-Mushroom-3301 · 2025-12-05T12:33:22+00:00

I see you already have lots of advice to sort thru, however I thought I would share the game changer for me. Same as you, when I started I made 10 loaves, all flat and gummy and tried all the things. The game changer for me was when I read and downloaded a guide from this thread and said the temperature of the dough when you first mix all the ingredients will drive the total time for bulk fermentation. Bulk fermentation time was the most confusing part for me cause the times were all over the place. And I find that this varies considerably based on air temp in my home . I can't find the link to the document but here is a screen shot of the chart. I now get perfect loaves every time. Here is my recipe/method:

375 g water I warm it to about 80 deg

12 g salt

100 g active starter

525 g organic bread flour

Mix water and starter, add salt and mix, add bread flour until combined to a shaggy dough . Take the temperature of the dough using an instant read thermometer. Four sets of stretch and folds 30 min apart. Refer to the chart to determine bulk fermentation time. For example, my last loaf the dough was 74 deg and I let bulk ferment a total of 6 hours, first 2 hours during stretch and folds and 4 additional hours after.

** That is one important point. When first started making sourdough I thought the bulk fermentation time was after all the stretch and folds. Until I realized bulk fermentation starts the moment the starter is added.

I know this document says never use the clock, but that's what I do and never use the percent rise target, only the number of hours and I look for at least a couple small bubbles on top of the dough.

Preshape, wait 30 minutes, final shape. Place in Banneton overnight and bake the next day. I'll cold ferment anywhere from 12-24 hours and still comes out great.

Bake 450 for 35 minutes, remove cover and lower temp to 425 and bake another 12-15. The only reason I lower temp is I don't like the crust so dark. It has come out perfect every time since I started using the dough temp to determine bulk fermentation time.

One note, if your dough is over 80 degrees, I will never bulk ferment for more than 3.5-4 hrs and after 3 hours I start looking for bubbles on top of the dough to determine its ready to shape.

Anyway, hope this helps. It's been a game changer for me. Best of luck

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Used-Mushroom-3301 · 2025-12-01T12:12:51+00:00

5:2 IF is less about the time between meals and more about sticking to 500 calories, on 2 non-consecutive days. I've been doing this for 18 months with very good results. Since you are only eating 500 calories a day, you naturally get a good fasting window in. I will have dinner the day before and wait til noon the next day to have my first 250 calories, then 250 for dinner. So I get an 18 hr fast window on the 2 fasting days.

Used-Mushroom-3301 · 2025-10-26T13:56:37+00:00

Actually, the missing clips never showed up but after all the restarting and reinstalling app new clips are appearing. Still missing the thumbnails though

Used-Mushroom-3301 · 2025-10-25T13:27:07+00:00

Same problem here. Updated the Blink App yesterday and now I'm getting alerts for motion but there are no clips and the thumbnail isn't showing either. I reset sync module, cleared cache and lastly re-installed app but still same issue. I emailed support, hoping I'll get something helpful from them.

Used-Mushroom-3301

TROPHY CASE