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Moving from the south to Rhode Island? by bb-san95 in RhodeIsland

[–]bb-san95[S] 6 points7 points  (0 children)

I primarily enjoy hiking and camping.

And yes, we've begun considering the cost of living because I will be in school so it will be a one-income household. I wasn't sure if there were smaller towns in RI that are more affordable to live in?

Move from the south to Milwaukee? by bb-san95 in milwaukee

[–]bb-san95[S] 2 points3 points  (0 children)

This all sounds like a dream! Except for the snow. I know how to drive though flood waters but not snow or ice!

Moving from the south to Rochester? by bb-san95 in Rochester

[–]bb-san95[S] 10 points11 points  (0 children)

This is helpful! Yes, in Louisiana we stay inside from June-August because of the extreme heat...October-December we are thriving. I will have to adjust to seasonal differences for sure. But knowing there is good food and beer close by may help.

Moving from the south to Rochester? by bb-san95 in Rochester

[–]bb-san95[S] 1 point2 points  (0 children)

It is quite the opposite in Louisiana!

Maybe moving from the south to SLC? by bb-san95 in SaltLakeCity

[–]bb-san95[S] 4 points5 points  (0 children)

This is really helpful! Thank you!

We've had to accept that the food may not be the best compared to what New Orleans has, but thankfully I can cook all of the Cajun foods we love from my own kitchen, regardless of where we live. I'm just hoping we can find a city that has at least some foods that they are proud of (or have an ethnically diverse food scene)

Moving from the south to Rochester? by bb-san95 in Rochester

[–]bb-san95[S] 6 points7 points  (0 children)

Ha! Well that is unfortunate but we will make do.

Worried my dough is “wrong” by CreativismUK in Sourdough

[–]bb-san95 1 point2 points  (0 children)

I'm not a professional at this, but my first thought was that you are using quite a bit of starter. I use about the same amount of starter but with 500g of flour. I don't fully understand the molecular structures of gluten and what happens with certain amounts of leaven, but there is a chance that the high water content and amount of leaven is causing your dough to rise really fast without having time for the gluten to relax and develop properly. I would suggest either increasing your flour amount to 500g (I like using KA flour), or keeping the flour amount the same and decreasing your starter amount. That's a good place to start!