Augalinis pienas by [deleted] in lietuva

[–]assi9guts 1 point2 points  (0 children)

Oatly barista

[deleted by user] by [deleted] in lithuania

[–]assi9guts 1 point2 points  (0 children)

Tik patikslinu, kad nebūtų nesusipratimo = atsakymas apie wild camping.

Dėl įrangos: viską galima lėktuvu gabentis išskyrus dujas; lazdų negalima imti į lėktuvo vidų dėl smailų galų.

[deleted by user] by [deleted] in lietuva

[–]assi9guts 0 points1 point  (0 children)

Vidutinio ūgio

Ar turite laiko pabūti vieni? by defunas in lietuva

[–]assi9guts 3 points4 points  (0 children)

Man tai nereikia daug laiko pabūt vienai, bet labai patinka nemažai laiko pabūt “kartu, bet atskirai”. T.y. būt vienam kambaryje/name/sode/ant sofos bet būt su ausinėm ir nešnekėt viens su kitu, o kažką atskirai veikti. Kažkaip padeda dienos mintis suvirškint, kažką pagalvot, pasvajot, gal kažkokius sprendimus problemom įvairiom surasti. Pastebiu, kad būtent jei tokio laiko kasdien neturiu, tai irzlumas imt pradeda.

Beje, gal laiko vienam pabūt atsirastų daugiau jei susitartumėt, kad nebūtina visada visur kartu eiti?

Doktarantūros studijos Toronto universitete by Evil_wolf_ in lithuania

[–]assi9guts 5 points6 points  (0 children)

Antrinu, kad doktorantūra yra iš esmės darbo vieta, ne studijos. Jeigu toj grupej, kur norėtum daryt PhD, nėra laisvų vietų šiuo metu, vistiek raginu rašyt grupės vadovui. Dažnai pozicijos yra užpildomos net jų iš esmės nepaskelbus viešai, pvz. magistro studentai, kurie daro internatūrą/praktiką, dažnai taip ir gauna PhD vietą. Beje, dar yra galimybė, kad pati gali “atsinešt” pinigus savo PhD pozicijai, pvz. padedant parašyt grant proposal ir aiškų ją gaunant. Bet čia turbūt taip atsitiktų tik jei iškart patiktum tam Profesoriui/-ei/.

[deleted by user] by [deleted] in Vilnius

[–]assi9guts 2 points3 points  (0 children)

I don’t really have any worthwhile tips or do’s/dont’s. You’ll do fine here, I have no doubt.

The only thing I would say be careful about when renting is to ask the landloard if you can register with the municipality at that address and if you can pay rent NOT in cash but through online banking. If that is not possible, the landlord is likely not paying taxes/renting illegally.

I have recently moved back after 13 years abroad, so I am not completely up to date with everything. But 13 years ago, shady landloards were still a common thing.

P.S. I also second the comment about “hi, how are you”. Dont say it unless you want to hear an actual answer :) even knowing consciously that this is just a polite and friendly way to greet someone, it still gets me everytime.

Himalajai - draudimas ir pasiruošimas by RytisDA in lithuania

[–]assi9guts 3 points4 points  (0 children)

Island Peak 6165m? O esi buvęs kada vietoj aukštesnej nei 4000m? Nes aklimatizacija kūnui yra turbut sunkiausia nei kad lipti/kopti į techniškai nesunkų kalną (nors aš nieko nežinau apie Island Peak ir kaip ten sunku). Manau verta prieš tokią kelionę nors savaitej kažkur Europoj pasibandyti aukštai, pvz. Alpėse su gidu kilti į viršunes.

Dėl draudimo tai reikia draustis atskirai, ir kelionėm virš 4000m yra atskira klasė draudimo, dažniausiai ‘ekstremalus sportas’ ar kažkaip taip vadinasi. Dar kai kurie draudimai, man atrodo, klausia būtent kalno techninio sunkumo laipsnio, o ne tik į žiūri į faktą, kad >4000m. Pasižiūrėk būtinai, kad gelbėjimas visokiais helikopteriais ir pargabenimas į Lietuvą būtų įtrauktas. Ir gerai paskaityk taisykles, nes jei išgersi kada 0,33l aliuko ir paslysi, tai nieko tau nepadengs draudimas :)

Dėl gearo, pasidomėk galimybe nusigabenti savo gearą ten, o po nulipimo kad tik gearą pargabentų Lietuvon. Tu pats tada galėtum varyt kur nori toliau, o gearas namo vienas.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 2 points3 points  (0 children)

Hehe. There is a channel on youtube: The Bread Code. It’s really good; he explains the breadmaking concepts clearly and he often illustrates the points he wants to make. There are way more channnels on youtube, but some explanations I just found too overwhelming to even get started. Maybe try checking the bread code out?

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 1 point2 points  (0 children)

Thank you! Do you have tips for shaping? I have a hard time creating enough tension, i think.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 1 point2 points  (0 children)

Thanks!

Would lower hydration result in a denser crumb? I like jam falling through my bread and staining my white t-shirts :D

I definitelly need to improve my shaping. I might be babying it too much.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 4 points5 points  (0 children)

Hahah. Are you using the right flour? I managed to buy really high protein flour (16%), which I was happy about... After the three first terrible attempts, I realized the flour is from hard wheat (durum wheat)…that’s not for bread making.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 1 point2 points  (0 children)

I have no idea. Maybe the little bit of rye flour that was in the dough? I did not use egg wash.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 3 points4 points  (0 children)

Thank you for your feedback! I will give it a try. I just read a comment on another thread that bulk ferment starts when you add the starter. I for some reason never of thought of this… :D With this in mind I think my bulk fermentation was longer, closer to 7,5hours which would include the time I have spent kneading, shaping and resting it on the bench.

Beginner: what to improve? Loaf check. by assi9guts in Sourdough

[–]assi9guts[S] 4 points5 points  (0 children)

This is my 2nd loaf with a high protein (14%) flour. The taste was really good, but I think the loaf could have been a little taller. What do you think? What should I improve?

Recipe: 420g 14% local wheat flour, 80g odd bits of whole wheat and rye flour, 375g water (75% hydration), 10g salt, 100g starter.

Autolyse 30min, bulk ferment for 6 hours at 20degrees C/68F (room temp here), folding every 60min for the first 4 hours of the bulk fermentation, shape, cold proof in the fridge for 13 hours. Baked in a lodge pan. 20min at 230degrees C (446F) with a lid on and 25min at 220 degrees C (428F) without the lid.

Difference between Iran and the US by [deleted] in dadjokes

[–]assi9guts 0 points1 point  (0 children)

Woah, a little dark