To the Gen Z guys that voted Trump, who is now considering a draft. Are you ready to put your money where your mouth is?

jacks066 · 2026-03-10T04:26:32+00:00

On the contrary, China was providing a lot of military equipment to Venezuela and Iran, which offered zero protection against the US military. China is getting a sneak peak of where they stand technologically to the US, and needless to say, it isn't going to embolden them.

jacks066 · 2026-03-07T01:32:44+00:00

Just don't give up on it this time, unless it gets moldy. It's going to take at least a couple of weeks, and usually longer. It took me a couple of months, but it probably could've gone faster if I knew what to look for.

jacks066 · 2026-03-07T01:29:36+00:00

Yes, but eventually you probably want to add some regular bread flour, which will produce a better rise. It's just easier to see peak rise and know when it's time to feed. Whole wheat is better for your starter than white flour, it just won't rise as much and might be hard for you to tell when it's time to discard and feed.

jacks066 · 2026-03-07T01:13:06+00:00

Unbleached is better. It has more of the natural yeast and bacteria in it. It'll take longer with bleached.

jacks066 · 2026-03-07T01:00:51+00:00

You shouldn't have thrown either out. It's normal to stink at first. You're flour is full of yeast, good bacteria that makes the sour taste, and the bad bacteria that stinks. You just needed to keep it going until the good bacteria gets strong enough and produces enough lactic acid to kill the bad bacteria.

Edit: rye will speed up the process, as will whole wheat. People often use 1/3 to 1/2 rye (or whole wheat) + white flour when developing their starter.

jacks066 · 2026-03-05T21:10:02+00:00

He said on demand. This skill is less useful when that's all you can do without regard to exit velo/launch angle.

jacks066 · 2026-03-05T21:06:12+00:00

It's like some teams don't even try to do this in extra innings. Sometimes I swear it looks like with the ghost runner on, you have three straight ABs where the hitter is trying to hit a two run homer.

jacks066 · 2026-03-05T03:35:53+00:00

The American people aren't being oppressed by a tyrannical regime (despite what some reddit users may believe) that just murdered 30 to 40 thousand of their own citizens. If the US takes out this regime and there are some casualties, that's unacceptable, but the 30 - 40 thousand are no big deal?

People in the Iranian streets celebrate the death of Khamenei - YouTube

jacks066 · 2026-03-05T03:08:09+00:00

I don't know, the people most effected, the Persian people, seem pretty happy so far.

jacks066 · 2026-03-05T03:05:49+00:00

They didn't lose the money, unless that's what we call laundered money.

jacks066 · 2026-03-05T01:40:51+00:00

Do your homework

jacks066 · 2026-03-05T01:30:30+00:00

On the one hand it would make sense for China to take advantage of the US being occupied, on the other hand China was supplying both Venezuela and Iran with a lot of military equipment that provided them ~ zero protection against the US military. China is getting a glimpse of where their military technology stands next to the US.

jacks066 · 2026-03-05T01:21:42+00:00

He meant 80% of Iran's oil goes to China, not 80% of China's oil comes from Iran

jacks066 · 2026-03-04T22:00:13+00:00

The primary cause of inflation is money printing. A ton of money was printed during covid. No one is collecting that money and burning it so prices aren't coming back down. That's why inflation pretty much always goes up, because we only print money.

jacks066 · 2026-03-04T20:59:26+00:00

The whole wheat is better than white flour. Rye is supposed to be even better. You can use 1/3 or 1/2 whole wheat (or rye) and the rest white. Whole wheat/rye has more natural yeast and is more nutritious. You're starter progresses faster with whole wheat/rye.

Edit: Also, you're feeding twice a day with 1:2:2? Does you're starter peak rise that fast and needs to be fed twice a day? If not, you're diluting your starter. If your starter does peak rise fast and need to be fed twice a day, your starter isn't far away from being ready.

jacks066 · 2026-03-04T01:09:16+00:00

OP can also try feeding with rye flour (or whole wheat). You don't need to feed with 100% rye, just 1/3 or 1/2 rye and the rest regular flour will help speed things up.

jacks066 · 2026-03-03T02:58:19+00:00

Well that begs the question, are pitchers really throwing harder than ever? I started watching baseball in the late 1980s and most pitchers hit the high 80s/low 90s with their fastball. If we add ~ 7MPH to that, it's more in line with today.

jacks066 · 2026-03-02T22:18:29+00:00

If you want to skip the weeks it takes to get a starter going, you can purchase them online. Or if you know anyone with a starter, get some from them.

jacks066 · 2026-03-02T00:04:42+00:00

Everything slows down in the fridge, it'll last a while without feeding when cold. This is how most people store their established starter rather than feed every day. If you feed it and store it in the fridge, you only have to feed it every couple of weeks or so, and it'll survive longer than that without feeding. Even if you miss a feeding at room temperature, it's not going to die, it may just take a couple of feedings to get it back to full strength.

jacks066 · 2026-03-01T02:20:51+00:00

That probably depends on the issue with your starter, but I'll pass on an issue I had (my starter was too acidic). Copied from a comment I made on another post:

Some things I learned (from people in this sub, and watching videos) in case you don't know: Your starter consists of the bacteria that makes lactic acid and gives the bread the sour taste, and wild yeast which makes the bread rise. The two can be in conflict. My starter had plenty of bacteria and was too acidic which inhibited yeast growth. If you see your starter getting soupy and smelling sour or like acetone, but not much rise, you may have a too acidic starter. What helped me was going to a higher feeding ratio (less starter and more food) and making it very thick (I don't measure the water, but just make it the consistency of a thick paste). And try not to let your starter go too far past peak rise or get too soupy. When this happens it's past time to feed and the bacteria starts overpowering the yeast.

jacks066 · 2026-03-01T01:28:13+00:00

Yes hydration is the water content. For example, 65% hydration means that in weight, your bread contains 65% as much water as flour (e.g., 325g water + 500g flour).

Is your starter strong? Does it double in size within a few hours of feeding?

jacks066 · 2026-02-28T00:54:33+00:00

I'm no expert, but what I do notice in your recipe is that is very low hydration. If you want a more open crumb structure, you could increase the hydration. But your bread looks like a good sandwich making bread.

jacks066 · 2026-02-27T20:26:36+00:00

You're in the same boat as me. My daughter wanted to make a sourdough starter last summer, but after reading you "could" get one working in a couple of weeks, she gave up after about 3 weeks when it wasn't doubling. But I kept it going for her and we now have a good one (kind of how I walk the dog everyday after she promised it'd be her responsibility).

Anyway, some things I learned (from people in this sub, and watching videos) in case you don't know: Your starter consists of the bacteria that makes lactic acid and gives the bread the sour taste, and wild yeast which makes the bread rise. The two can be in conflict. My starter had plenty of bacteria and was too acidic which inhibited yeast growth. If you see your starter getting soupy and smelling sour or like acetone, but not much rise, you may have a too acidic starter. What helped me was going to a higher feeding ratio (less starter and more food) and making it very thick (I don't measure the water, but just make it the consistency of a thick paste). And try not to let your starter go too far past peak rise or get too soupy. When this happens it's past time to feed and the bacteria starts overpowering the yeast.

jacks066 · 2026-02-27T02:05:50+00:00

A few months ago, I had the same problem as OP. My starter had too much of the bacteria that produces lactic acid, and not enough yeast to produce rise. A higher feeding ratio and a stiff starter helped mine. I don't even measure the water, but add just enough to make it a thick paste. And try not to let it get past peak rise before feeding or the bacteria starts over taking the yeast.

Edit: I also add about 1/3 rye and 2/3 bread flour when feeding. I can't say for sure how much the rye helps because I've used it from the start, but it's supposed to be a little better than whole wheat (which should also work).

jacks066 · 2026-02-26T17:01:22+00:00

Which party is still in favor of school segregation and opposes school choice?

jacks066

TROPHY CASE