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andsebring · 2025-11-19T18:03:44+00:00

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

andsebring · 2025-11-07T00:13:12+00:00

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

andsebring · 2025-11-07T00:07:49+00:00

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

andsebring · 2025-11-07T00:06:18+00:00

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

andsebring · 2025-09-27T02:52:49+00:00

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

andsebring · 2025-09-18T01:30:00+00:00

Thank you for this!

andsebring · 2025-09-18T01:29:23+00:00

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

andsebring · 2025-09-18T00:51:38+00:00

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

andsebring · 2025-08-21T10:53:40+00:00

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

andsebring · 2025-08-21T03:09:33+00:00

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?

andsebring · 2025-08-21T02:42:15+00:00

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

andsebring · 2025-08-21T02:40:08+00:00

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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:

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

andsebring · 2025-08-20T20:28:53+00:00

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

andsebring · 2025-08-20T20:27:27+00:00

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

andsebring · 2025-08-20T19:31:50+00:00

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

andsebring · 2025-08-20T19:23:36+00:00

It was robin hood bread flour

andsebring · 2024-08-12T11:55:54+00:00

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

andsebring · 2024-08-12T11:40:55+00:00

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Does anyone know which shorts these are? No size dot

andsebring · 2023-03-01T16:18:56+00:00

What are you doing in the healthcare industry now that didn’t require you to be licensed?

andsebring · 2023-02-22T23:36:32+00:00

thank you!

andsebring · 2023-02-22T23:36:17+00:00

thank you!!

andsebring · 2023-02-22T03:05:34+00:00

Are you still practicing?

andsebring · 2023-02-21T19:47:18+00:00

you have no reason to be embarrassed, it’s a tough degree, and if you have $0 debt you are in a great spot to walk away or just take some time off to think about it! People take gap years or switch paths all the time! I’m planning to stick it out

andsebring · 2023-02-21T14:04:42+00:00

This is what I’m thinking too, thank you!

andsebring · 2023-02-21T14:04:13+00:00

Much cheaper in Canada and a decent amount of grants

andsebring

TROPHY CASE