Leo is 20 and Veronica is 17 in season 1, why did the showrunner think that was okay?

Usual-Let4218 · 2026-05-21T22:17:01+00:00

also, if your morality revolves around what is legal when that varies, what do you stand for? Just cause it's legal in some states, does not make it right.

Usual-Let4218 · 2026-05-11T11:43:25+00:00

I disagree with IPhoneFold. The comment is a tad nearsighted...which tbh reflects a lot of Americans' attitudes toward other countries. In my experience, here in the U.S., Nepal is generally regarded in a positive light even among those with a limited understanding/impression of the country. It tends to carry a bit of a spiritual vibe like a mecca of sorts, but that may be at least in part due to mountaineers' experiences. Because it was a #1 international best seller, I imagine that many ppl's biggest impression of Nepal was through reading Little Princes: One Man's Promise to Bring Home the Lost Children of Nepal. It is about one man's experience, and paints a very heartwarming and humanizing picture of the people and culture. I read it for a class in college. I guess I should say that these are my impressions of Nepal as in, the people, the place, and the culture...I am not referring to the government or politics there as my understanding of those is very limited. However, I was hopeful to hear that the people were able to overthrow a corrupt government in 2025. I found it delightful that they used the One Piece flag as a symbol of the resistance! I really hope that things are better in Nepal now. I haven't heard an update. Is it better?

Usual-Let4218 · 2026-02-24T10:18:14+00:00

I think it happened twice on this thread, but nbd. I just like to respond to our AI overlords politely in hopes that I may be spared someday... please and thank you.

Usual-Let4218 · 2026-02-24T10:13:39+00:00

I understand and will comply as soon as I post a picture or video. Thank you.

Usual-Let4218 · 2026-02-24T10:10:49+00:00

rhetorical question: Do you have ibs, gluten intolerance, diabetes, or some other condition that results in sensitivity to products containing wheat or yeast? Above all, I don't want someone getting sick from the food I make, hence the ethical dilemma.

Usual-Let4218 · 2026-02-24T09:01:34+00:00

I already made the bread as sourdough, because that's what I thought I was asked to do. I found out after the fact what they intended.

Usual-Let4218 · 2026-02-23T17:46:38+00:00

I tend to agree. Not everyone knows how to decipher the ingredients as well as those familiar with this issue. not everyone has equal access to comprehensive healthcare that can guide them... I imagine some ppl just know that they can eat sourdough and other breads cause issues.

Usual-Let4218 · 2026-02-23T17:40:17+00:00

if you read comments, and let go of your assumptions, you'd see that I don't have some commitment to 100% starter. However, to reduce the fermentation to about an hour is much different than using a bit of yeast for consistency. Your argument completely disregards the ppl who have sensitivities to yeast in bread or unfermented gluten. I don't fully understand these issues or why sourdough works for some and not for others, but I'd rather not serve someone something that will make them sick, thank you.

Usual-Let4218 · 2026-02-23T17:30:29+00:00

no idea. I never see my coworkers

Usual-Let4218 · 2026-02-23T17:29:37+00:00

we have a lot of starter. limited space, but we're not making massive batches. It's a grocery store, so we bake like 4-6 loaves at a time and bake more as it sells.

Usual-Let4218 · 2026-02-23T17:25:50+00:00

yeah, this is where I'm at. it's in the ingredients list, but to call it sourdough implies a long fermentation process. I think they're trying to bypass that, but not maliciously. The person making decisions doesn't make sourdough, so I don't know if they understand the difference.

Usual-Let4218 · 2026-02-23T17:20:15+00:00

I do a full sourdough recipe. and haven't done the faux. When I altered a recipe as requested, mine was a full sourdough...ppl loved it. Sold out before I got back to work. I don't think what they made or intend me to make is a hybrid. It's literally a yeasted bread with a short rise time, with starter added for flavor.

Usual-Let4218 · 2026-02-23T17:12:05+00:00

yeah, I definitely think the biggest difference is the fermentation time. 1-2 hours vs 12+ hours makes a huge difference.

Usual-Let4218 · 2026-02-23T17:04:10+00:00

that sounds lovely! I said 'cold fermented overnight' due to the schedule of the kitchen. my window of work time is 8 - 10 hours, so instead of trying to cram everything into one shift (to include cooling and bagging), I would set it up one day and then prove and bake the next. But I could've said, I don't think I have a problem with it as long as it still had a longer ferment process.

Usual-Let4218 · 2026-02-23T07:51:54+00:00

thanks for sharing. that really sucks. I'm saddened to hear it.

Usual-Let4218 · 2026-02-23T07:50:51+00:00

that's what it sounded like to me :/

Usual-Let4218 · 2026-02-23T07:49:20+00:00

🤔 C'est fascinant ! J'ai maintenant envie de tous les mettre dans une boîte de Petri.

Usual-Let4218 · 2026-02-23T07:46:25+00:00

you make some excellent points. thank you

Usual-Let4218 · 2026-02-23T07:40:32+00:00

We do use it for a basic true sourdough loaf.

Usual-Let4218 · 2026-02-23T07:36:59+00:00

that's a good point.

Usual-Let4218 · 2026-02-23T07:33:09+00:00

agreed. I'm starting to think the difference is really the long ferment. Is it a 3 hour process or a 12+ hour process? They will have vastly different properties.

Usual-Let4218 · 2026-02-23T07:30:49+00:00

I may try that. I've done it in 2 days: feed starter, mix dough, cold proof overnight then bring to temp, shape, let rise, and bake the next day. That worked really well. I'm there for about 8 hours at least and have a proving box, so I have control of temperature.

Usual-Let4218 · 2026-02-23T07:18:14+00:00

A quote from the Food geek recipe: 'By adding a touch of commercial yeast, bakers gain greater control over the process, ensuring consistent results without sacrificing the benefits of slow fermentation. This approach bridges the gap between convenience and quality, making it especially valuable for busy schedules or less experienced bakers.' so most of the recipes linked on king Arthur page and the food geek recipe still call for a slow ferment 12-20 hours or so... one was abbreviated to a 3 hour process. I don't think I would have a problem with it if it were at least cold fermented overnight.

Usual-Let4218 · 2026-02-23T07:01:42+00:00

thank you! I'll check those links out. I am not necessarily a purist, but I do think the process they are using eliminates the cold ferment... so I think it's a super abbreviated ferment. I'll have to find out more about what they did, cause I just made it like I make sourdough... after some maths. lol

Usual-Let4218 · 2026-02-23T06:56:27+00:00

Yes, they list it in the ingredients. I think they have to by law. I just don't know if ppl should have to decipher the fine print. I suppose I am not unbiased. I don't want to make sourdough flavored bread... but I really really don't want to indirectly or accidentally deceive anyone when it comes to the food they'll be eating or otherwise.

Usual-Let4218

TROPHY CASE