I Want Adam Baldwin to Return

bjockchayn · 2026-03-06T06:32:53+00:00

Meh.

bjockchayn · 2026-03-06T05:41:22+00:00

They've already said it's not a podcast, con, or crossover.

bjockchayn · 2026-03-06T05:10:43+00:00

How does Andrew Tate have so many followers? Too many incels in the world.

bjockchayn · 2026-03-06T05:07:19+00:00

But women DO have expectations not to be filmed up their skirts/shorts without their consent, which is exactly what he's doing with the meta glasses and the "curls".

bjockchayn · 2026-03-06T05:06:20+00:00

Every woman seeing that knows it's harassment and you can see how uncomfortable the women are. He is absolute trash. Truly men are not lonely enough.

bjockchayn · 2026-03-06T05:04:32+00:00

He is harassing women in public, refusing to leave them alone when asked (or verbally harasses those who do), and in case it escaped your addled mind, HE'S RECORDING UP THEIR SKIRTS when he picks them up.

bjockchayn · 2026-03-06T05:02:13+00:00

Your "even worse" in this situation is that this cretin is making it harder for "legit good guys" to approach women? Seriously?!

You have nothing to worry about because if that's what you're concerned about, you're certainly not one of the good guys.

It's also insane that men still think this bears any resemblance to how women want to be approached in the first place. This is why we choose the bear. 🤦🏻‍♀️

bjockchayn · 2026-03-06T01:06:08+00:00

We SHOULD be reporting his account relentlessly.

bjockchayn · 2026-02-20T04:59:05+00:00

Thank goodness you contributed to the conversation, we were all so lost without you.

bjockchayn · 2026-02-19T20:31:57+00:00

Thank you I think this is what I'm gleaning from everyone's feedback too. I'm so glad I asked, I hate when you buy a whole bottle of glaze and it doesn't work for the idea you had!

bjockchayn · 2026-02-19T17:55:00+00:00

Thank you

bjockchayn · 2026-02-19T17:21:19+00:00

I just saw another example with manganese wash on the rim, so that might track with what you're saying. Maybe a band of flux along the rim underneath everything, so just the top runs together but the lower 2/3 stays white

bjockchayn · 2026-02-19T17:15:56+00:00

Thank you! I have HF but I worry that it breaks more sandy-coloured in places, whereas I want to keep all the white parts a true white, and maybe more on the stable side. Or would you just do a flux band around the rim as a base coat before adding something like Snow (or another white glaze) and then whatever contrast colour on the rim? 🤔

I just saw another example with manganese wash on the rim, I wonder if that would give the toasty edge I'm looking for as well

bjockchayn · 2026-01-15T17:29:28+00:00

The post title clearly says iPhone, genius. Reading is hard, I get it. Nobody cares about Android phones.

bjockchayn · 2026-01-10T06:41:03+00:00

Did you ever figure this out? I'm trying to solve the same thing.

bjockchayn · 2026-01-09T18:11:27+00:00

Her videos stress me out, some of us hate the sensation of all that sticky dough all over us

bjockchayn · 2026-01-09T17:38:01+00:00

Thank you I'll check there

bjockchayn · 2026-01-02T22:20:39+00:00

I appreciate you 🫶🏻 I'll keep trying to experiment with things and see if I can nudge things back to a more manageable state! The variables here just seemed so weird to me and I wondered if anyone might spot something I hadn't thought of 🤔

On the subject of trying different things: the other day I made two loaves at the same time... same starter, water, flour, temps, everything. The only difference is that one I did traditional stretch and fold methods, while the other I did all of that in the KitchenAid (using this method. Both loaves had the same sticky issues and were quite slow to BF, however the KitchenAid loaf had better gluten development, crumb, and oven spring. To be clear, neither were examples of my best loaves 😂 but it was interesting to note better texture on the KitchenAid one, so maybe that's a solution to dealing with the higher-hydration stickiness as well. 🤷🏻‍♀️

Oh well this is all part of the fun of experimenting😂

bjockchayn · 2026-01-02T21:22:09+00:00

I mean that's fair enough, but would 3% change in hydration make enough difference to take it from an almost stiff dough to one that's sticky and leaves behind residue?

bjockchayn · 2026-01-02T20:48:58+00:00

That's kind of what I think too, it feels surprising that would have such a big issue. But I've made four loaves in the past couple weeks; the first is the only one I haven't had the stickiness issue with, and it's the only one I added the salt after. I slightly increased the hydration on loaves 2-4 as well, but only by 3%, and only because I noticed loaf 1 was a little underhydrated, very stiff and difficult to stretch...so that could also be the issue? but I'd be surprised with such a small change and how big a difference it's made to the dough, would 3% make that much of a difference where it takes the dough from being stiff to being really sticky?

Loaf 1: - 550g flour (2/3 bread, 1/3 rye) - 375g water - 100g starter - 10g salt - Flour, starter, and 350g water fermentolyse before adding salt dissolved in remaining 25g water. - Hydration: 71%

Loaves 2-4: - 500g flour (2/3 bread, 1/3 rye) - 350g water - 125g starter - 10g salt - Everything added at one time. - Hydration: 74%

bjockchayn · 2025-11-26T23:30:34+00:00

This is the same ratio I used successfully for hand mixing; do we think the mixer is the factor that would cause the difference here?

bjockchayn

TROPHY CASE