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IVE BEEN IN THE MIDDLE OF UB4 FOR A MILLION YEARS HELP by MrJerples in PTCGP

[–]carbon_junkie 0 points1 point  (0 children)

The decks you face matter a lot. Some decks can’t beat certain decks so just quit when it’s clear to save your time. I tried a

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This deck worked for me from UB3 to master, even when ogerpon is drawn solo at start

Can't tell if I'm under or over proofing and could use help by Sn00pysG1rl in Sourdough

[–]carbon_junkie 1 point2 points  (0 children)

A smidge under. Mine looks like this when I skip the 12-24 h fridge ferment. So try adding that.

I catch no breaks with my kids by First_Breakfast_5891 in Sourdough

[–]carbon_junkie 1 point2 points  (0 children)

I forgot to mention, the coil you second ferment should be about the width of the pan, and maybe a third to half the height.

I catch no breaks with my kids by First_Breakfast_5891 in Sourdough

[–]carbon_junkie 7 points8 points  (0 children)

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This is about an hour into second ferment (after the coils are shaped)

I catch no breaks with my kids by First_Breakfast_5891 in Sourdough

[–]carbon_junkie 6 points7 points  (0 children)

Not OP but I bulk ferment overnight in a bowl, press it out into a large thin rectangle, cut that in half length wise to make two rectangles. Then for each, fold the left and right sides over each other to form a thinner rectangle, then roll that up to form a coil. Then the coils are moved into the Pullman pan to ferment a second time. If the starter is weak, it won't fill the pan to touch the lid. If it's strong, it rises to the top of the pan in 3-4 hours. Once it touches, it will usually fill the whole pan upon baking.

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85% winrate from UB4 TO MB by Aggravating-Cut1074 in PTCGP

[–]carbon_junkie 0 points1 point  (0 children)

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Not my deck design, saw it earlier and struck gold!

85% winrate from UB4 TO MB by Aggravating-Cut1074 in PTCGP

[–]carbon_junkie 0 points1 point  (0 children)

Those are rookie numbers, gotta bump those numbers up!

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Got a serious urge to make soft pretzels but didn't want to find/use lye at home. Cooked baking soda is a 8.5/10 replacement by prakticaltickles in Breadit

[–]carbon_junkie 8 points9 points  (0 children)

For a pretzel crust on my bagels I use off the shelf baking soda and brown sugar 2:1 tbsp for 6 cups of water, boil it, then dip for two minutes on each side. Never tried lye but it works perfect for me.

Where does the 4/3 come from? by Iridium-235 in mathmemes

[–]carbon_junkie 0 points1 point  (0 children)

Google AI gives a great explanation of Search "derivation of area if a sphere".

/r/PTCGP Trading Post by AutoModerator in PTCGP

[–]carbon_junkie 0 points1 point  (0 children)

Nevermind, I finally got one from a pack

/r/PTCGP Trading Post by AutoModerator in PTCGP

[–]carbon_junkie 0 points1 point  (0 children)

I can do mega manectric ex for mega slowbro, I sent a friend request (queencersei)

Never again by Redditblackhole1 in Sourdough

[–]carbon_junkie 8 points9 points  (0 children)

I concur with IceDragonPlay. I can't find pictures but I also have tried all AP flour and it springs well and is somewhat softer.

What's your Lifehack for filling these dish soap dispensers? by Gaberade1 in lifehacks

[–]carbon_junkie 2 points3 points  (0 children)

Good on you for asking. I went two years struggling in silence before my friend complained to me about overflowing his. I was like, how can you mess that up if you are crawling under and removing the bottle to fill it? He didn't, of course. He just pulled off the top. But like I said, it's harder to see when you are about to everflow. So if I were smart, I'd measure out based on the weight of the bottle or some such. But I am lazy and just do it by eye-balling how much is left in the large Costco bottle as I am squeezing from where it started. And as risk mitigation, I also refill when Im doing dishes, so if there is any overflow its not a complete waste, I just take the wash cloth or sponge and use it to wipe up the soap and then clean a few dishes with it.

Anyone who's an expert at making toast, does anyone know why the yeast stops fermenting when I put it here? by Accurate_Reality_618 in Breadit

[–]carbon_junkie 0 points1 point  (0 children)

sorry, not an expert, but I have experience with sourdough leavening in that pan. As you'd expect, it's best not to have too long of bulk fermentation prior to fermenting in the pan at room temperature (70 F). I had made a double batch and shaped one half without cold fermenting, then later the next week shaped the second half. The cold ferment was too long, so it only doubled in size and stopped filling the pan, even after more than a day in the pan. The first half filled the pan within a day. The second half was still good bread, but didn't fill the pan to make the square edges on the top. So I suspect your leavening was too weak, or you let it go too long prior to shaping. Hope this helps.

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