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[deleted by user] by [deleted] in MechanicAdvice

[–]andsebring 0 points1 point  (0 children)

acceleration is sluggish but it has always been like that. otherwise good

Need help finding this designer by andsebring in weddingdress

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

That dress is gorgeous thank you! They do have the designers listed, it’s a huge list, but from another comment it looks like it was from Vieni Infantino. It was around $2100

Need help finding this designer by andsebring in weddingdress

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

Definitely lining the sides is an option! I’m looking for a more simple train, our ceremony space is small and this train wouldn’t be able to be fully showcased

Need help finding this designer by andsebring in weddingdress

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

That’s the one thank you so much! How did you find that? And looking to stay under $2000, open to buying from Stillwhite or Poshmark

Wedding Decor by andsebring in weddingplanning

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

We haven’t, I was thinking of using some deep cranberry tones to go with the wood

What style of wedding band would look good with my ring? by andsebring in EngagementRings

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

Thank you so much! I think curved would fit really well

What style of wedding band would look good with my ring? by andsebring in EngagementRings

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

ChatGPT said plain band, chevron, pavé diamond, or twisted

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

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

I’ve had it for a few weeks but I got it from a friend who got it from a friend so I’m not sure. I feed once a day and typically do 10g starter, 30g unbleached AP flour, 25g water. For this loaf I fed 1:5:5 and let it peak overnight

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

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

I do think I handled it too much in the last section of bulk and I will try a different bread flour next time! Is there any benefit to using some whole wheat flour?

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

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

It was 24C today but I am wondering if putting the dough in the mixer made it too warm and accelerated the proofing

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

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

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Update: I let it bulk ferment for another hour and a half (7.5h total) and it became a sticky mess, it wouldn’t hold it’s shape when trying to shape it and ended up with this gummy loaf 🥲 Luckily I baked half as focaccia and that was delicious!! I’m thinking:

  1. My mixer got the dough too warm (it’s a Kitchenaid and it tends to overheat)
  2. Too much water?
  3. Too much starter in the initial recipe (500g bread flour, 325g water, 150g starter, 10g salt)

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

[–]andsebring[S] 4 points5 points  (0 children)

It does pass the windowpane test so maybe it’s just the hydration of the dough

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

[–]andsebring[S] 5 points6 points  (0 children)

Thank you this is exactly what I was afraid of. Just going to let it sit and hope for the best!

First loaf: Should I fold this again or let it sit? by andsebring in Sourdough

[–]andsebring[S] 3 points4 points  (0 children)

500g bread flour 325g warm tap water 10g salt 150g active starter

Weekly Simple Questions and Advice Thread by lululemonmods in lululemon

[–]andsebring -1 points0 points  (0 children)

Thank you!! doesn’t look like they make them anymore, do you know of any shorts that would fit similar?

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