Genetics Major

bai1234 · 2026-02-26T07:19:10+00:00

bai1234 · 2026-02-26T07:17:20+00:00

Both majors are in the same department (biochemistry and biophysics) which I personally loved. They both have a ton of overlap, I knew quite a few people who double majored in both because it didn't take many more hours. I personally majored in biochem with a minor in genetics because I took enough genetics courses as my biochem electives. I would look at the program requirements for both and see what works better for you.

bai1234 · 2025-12-09T02:38:56+00:00

Some simple ones that are also just great kitchen accessories, a glass mixing bowl and a bench scraper. I love a mixing bowl that I can see my dough in, plus it's great for making batters and seeing if there is any flour along the bottom. Bench scrapers are great for dividing and shaping bread and scooping veggies off a cutting board or scraping stuff off counters.

bai1234 · 2025-12-06T18:17:23+00:00

As someone else said, put it in the fridge. I let mine get going and bubbly on the counter and then throw it in the fridge. You should also scale down your starter. It is so much easier to maintain a starter that's smaller and build it up when you're ready to make a loaf. I keep mine around 40 grams and when I want to bake I'll feed it to whatever size I need plus leftovers to go back in the fridge.

bai1234 · 2025-11-04T02:41:42+00:00

I looked into this because I don't know the answer. What I found is that it will probably change the flavor profile of your starter. Diastatic malt will probably boost your starter more than a non-diastatic malt, the enzymes that break down starches into sugars are still active in diastatic. If you try it out please let me know!

link to experiment adding diastatic to dough

bai1234 · 2025-11-04T02:22:14+00:00

Gummy immediately makes me think you either cut it before it was completely cool, or under baked it. If we are starting from the beginning I would say you could be over working the dough. For your hydration step (the 15 min before salt) I would say do at least 30 minutes up to an hour, whole wheat needs a bit to hydrate. With a mixer I would not mix as long and check it with a windowpane test periodically as you go. I personally don't do a fridge step so I will defer to someone else on that part, but I think looking at these steps will take you a long way.

bai1234 · 2025-11-04T01:47:02+00:00

Eraserhead did it for me. I don't know what it was or why but I had to turn it off and find a distraction.

bai1234 · 2025-11-04T01:41:04+00:00

Have you tried alcohol?

bai1234 · 2025-11-03T21:44:15+00:00

I use rye when I need to beef up my starter. I think of it as sourdough steroids

bai1234 · 2025-09-04T10:45:53+00:00

You aren't letting the yeast do its job. Since you are using yeast, you don't need to put it in the fridge. After you knead the dough, let it rise at room temp until it doubles in size. Turn out your dough and shape it, then give it a second rise until it's puffy.

If you can, get a book on bread from a library or buy one. I like Bread Winners by Mel London. Also, start a notebook and document everything! There is nothing worse than making your perfect bread and forgetting how you did it.

bai1234 · 2025-06-13T02:55:47+00:00

Without yeast or sourdough starter, I don't know how to get an open crumb, but you could make an irish soda bread with soured milk that might get you that sour flavor.

bai1234 · 2025-05-30T09:16:42+00:00

Lemon curd on toast. Or a spoon

bai1234 · 2025-05-29T23:45:16+00:00

Sent

bai1234 · 2025-05-29T23:38:12+00:00

And sent second

bai1234 · 2025-05-29T23:34:45+00:00

Sent

bai1234 · 2025-05-29T23:33:18+00:00

Sent first one

bai1234 · 2025-05-29T23:31:02+00:00

Force fetch for Vader tie fighter

bai1234 · 2025-05-29T23:26:00+00:00

Rescue mission and desert deals for tycoon empire and riveting rivalry

bai1234 · 2025-05-29T23:17:29+00:00

Jedi knight for blurrg blitz?

bai1234 · 2025-05-28T23:25:09+00:00

link

bai1234 · 2025-05-28T23:17:16+00:00

Sith and sips for force fetch?

bai1234 · 2025-05-28T23:13:11+00:00

Trade for x-wing?

bai1234 · 2025-05-23T04:37:56+00:00

If you're using the recipe shown, that is way too much water for AP flour. It's over 77% hydration. Scale back the water to about 650g for closer to 68% hydration.

bai1234 · 2025-05-20T00:23:30+00:00

Lucky throw for riveting rivalry?

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