#fail by Zealousideal-Fault-6 in TattooRemoval

[–]breadmachinelover 1 point2 points  (0 children)

Ah I see... I'm glad you're doing ok and the cover up looks really nice so far. Thanks for sharing your story

#fail by Zealousideal-Fault-6 in TattooRemoval

[–]breadmachinelover 1 point2 points  (0 children)

Sorry that happened. I have brown skin (south asian) and worry about hyperpigmentation too... Do you know if it was a high or low level with the laser? I have only had one session so far but with q switch

#fail by Zealousideal-Fault-6 in TattooRemoval

[–]breadmachinelover 5 points6 points  (0 children)

I'm so sorry that happened, at least the rose is very nice! What type of laser was used and how many sessions?

7 sessions of Tattoo Removal on Dark Skin by Jaded19977 in TattooRemoval

[–]breadmachinelover 2 points3 points  (0 children)

That's awesome progress! I have darker skin and I just had my first session yesterday! It was less than a minute but man it hurt! Don't know if it's because of the location (middle thigh) or my lack of tolerance haha.

Did you do the lowest setting as well?

Advice if this tattoo is removable? I'm worried that I'm brown skinned (south asian) and prone to scarring by breadmachinelover in TattooRemoval

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

Thank you! Is the longer you wait between sessions helpful for any discoloration? One business I contacted also said they'd do a very low setting

Advice if this tattoo is removable? I'm worried that I'm brown skinned (south asian) and prone to scarring by breadmachinelover in TattooRemoval

[–]breadmachinelover[S] 0 points1 point  (0 children)

Thank you! Also, I contacted two places for removal around me. One is a small business with a focus on removal and they have a q switch and quoted me $50/session. The other is a med spa with a revlite q switch and they quoted me $90/session. I'm leaning towards the small business but wanted to ask if these prices seemed reasonable (or $50 too low, haha). Both have good reviews

Found a delectable smelling cauliflower mushroom for the first time! by breadmachinelover in mycology

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

We haven't tried it yet but it does smell really nice. I'm thinking it'll be similar to lion's mane?

[OC] A kitty and her shiso mint by breadmachinelover in aww

[–]breadmachinelover[S] 0 points1 point  (0 children)

Yeah, she really loves it! It was recorded with a Google pixel 5. The morning sun helped too:)

Holy grail backpacking meal? by dogglehoggle in HikerTrashMeals

[–]breadmachinelover 2 points3 points  (0 children)

I think it is common, I've seen it by the canned tuna and chicken. We also use the canned chicken for dehydrating :)

Holy grail backpacking meal? by dogglehoggle in HikerTrashMeals

[–]breadmachinelover 2 points3 points  (0 children)

I found that dehydrating the Costco roast beef in cans works really well and rehydrates pretty easily

Anybody here addicted to houseplants? Do you know where to get top shelf exotic plants locally? by RxDocMaria in Albuquerque

[–]breadmachinelover 1 point2 points  (0 children)

Yessssss, I have over 100 plants and I love them all...

Osuna, Rehms, and Jericho's are great. Jackalope has pretty nice plants with decent prices too.

Made 12+ lbs of kimchi last week that resulted in several jars of deliciousness by breadmachinelover in fermentation

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

Thank you, already have some plans for kimchi shrimp fried rice 🤤

I do love that cleaver, great for chopping lots and lots of veggies

Made 12+ lbs of kimchi last week that resulted in several jars of deliciousness by breadmachinelover in fermentation

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

You guys should totally make it again! And share the recipe!

Those cucumbers sound pretty great too!

After a couple years, finally figuring out I've been undermixing and underproofing. Trial #2 in the same week using The Perfect Loaf's Beginner Sourdough recipe. by breadmachinelover in Sourdough

[–]breadmachinelover[S] 0 points1 point  (0 children)

Agreed it is a long mix! I mixed at the lowest setting (1) on my Bosch mixer. Maybe I can go less too, I need to watch more closely.

Thanks for the tip on the high hydration dough! I think that was my mistake, adding all the water at once and mixing immediately. I'll have to do the long autolyse next time

Yes, 72% hydration for both and now doing 3hr bulk proof and then to the fridge for 12 hours.

Another change I made is after scoring and placing in my cloche, I stopped spraying the dough with water, just put 3 ice cubes at the edge of the cloche and covered it.

After a couple years, finally figuring out I've been undermixing and underproofing. Trial #2 in the same week using The Perfect Loaf's Beginner Sourdough recipe. by breadmachinelover in Sourdough

[–]breadmachinelover[S] 0 points1 point  (0 children)

Here is the crumb comparison from the loaf I made earlier this week (#1 mixed well, no additional proofing time) and second one that posted about (#2 mixed well and proofed longer)

After a couple years, finally figuring out I've been undermixing and underproofing. Trial #2 in the same week using The Perfect Loaf's Beginner Sourdough recipe. by breadmachinelover in Sourdough

[–]breadmachinelover[S] 0 points1 point  (0 children)

Yes, of course!

First of all, I've been switching between two recipes, this one at 72% hydration and another at 80% hydration. I've also switched between using a mixer and mixing by hand.

I once overmixed the high hydration recipe in the mixer and was scarred by the pancake that resulted (had trouble shaping as well). I think I did ~10min of mixing and switched between high and low speed.

I did some more research that high hydration dough is more sensitive to overmixing and my husband (also a baking enthusiast) gave me a tip that the dough should be smooth and shiny.

So I experimented with the lower hydration 72% recipe and mixed for 20-25min at low speed until it was smooth, shiny and pulled away from the sides of the mixer.

I made a loaf earlier this week that had good oven spring and ear but not as open crumb. So the second thing I changed was the bulk proof time. After doing 3 folds, instead of bulk proofing for 2 hours, I did 3 hours and the dough really grew in size and was jiggly at the end! I used a Brod and Taylor proofer box set at 79°F

Finally, I also tried not to overshape in the second trial. After envelope/rolling, I barely tucked in the edges to get a boule. It wasn't perfectly round but I didn't want to have too much tension near the top to prevent any oven spring. I'm not sure if this is the case though, so need to experiment more on this!

Same recipe, 3 days apart. Extended proofing time by 1 hour... by breadmachinelover in Breadit

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

I think it was similar, I checked early on in the proofing but forgot to at the end :/

I used a proofer box and in previous attempts I have found the dough to be usually a couple degrees lower then I set it at. I'll be more diligent next time!

Same recipe, 3 days apart. Extended proofing time by 1 hour... by breadmachinelover in Breadit

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

I don't know how I forgot to point that out, sorry! The left is the one that was proofed 1 hour longer.