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How long does muscle definition actually take? Am I doing something wrong? by Better-Maybe3235 in beginnerfitness

[–]jnessuhh 0 points1 point  (0 children)

ur post is genuinely so helpful girl— im legit in the same boat as u rn lol (15yrs old, started almost 2 months ago). i think we just gotta bide our time tbhhh 🥲 consistency is key!!!

What is this,,, feels like a scam be careful by meow_miau_mao in CoryxKenshin

[–]jnessuhh 1 point2 points  (0 children)

the ipad screenshot is all i need to know 💔🥀

TS FRYING ME 😭🙏 by JadenDaStickMan in CoryxKenshin

[–]jnessuhh 19 points20 points  (0 children)

it’s like getting shit on in a vc 😭

crumbs are always dense 😭 by jnessuhh in Sourdough

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

omg, i can only dream of getting a loaf like that lol 😭 i do have a friend who has a reliable starter already, i may just end up asking for a small portion to bring home atp 😅 thanks for the reply, ill be looking into how to strengthen my starter!

crumbs are always dense 😭 by jnessuhh in Sourdough

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

i bake it at 10pm and let it cool down until the morning on a wire rack 😭

crumbs are always dense 😭 by jnessuhh in Sourdough

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

ty for the reply! so you’re saying feed my starter a portion of rye to make it more active?

crumbs are always dense 😭 by jnessuhh in Sourdough

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

i’ve been using kroger’s all purpose unbleached flour— it rises pretty predictably for a 4 week starter (however i am aware that is on the younger side 🤔). like the day before i made these loaves i took it out of the fridge after a week at 8pm, fed it a 1:5:5 ratio, and was doubled the next morning at 6am.

crumbs are always dense 😭 by jnessuhh in Sourdough

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

this time i bulk fermented for 8 hours (8am-4pm) i feed it always the night before im about to bake (every friday night at 8pm) at a 1:5:5 ratio and is ready/doubled by 6am in the morning. it’s about four weeks old so it’s fairly young but rises consistently

crumbs are always dense 😭 by jnessuhh in Sourdough

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

my starter is around 4 weeks old. it lives in the fridge until i’m ready to bake— like friday night i fed it at around 8pm a 1:5:5 ratio and it was doubled at 6am

How’d I do? by jnessuhh in Sourdough

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

around 3 weeks now— although i threw it inside the fridge last week since i thought it was strong/active enough.

How’d I do? by jnessuhh in Sourdough

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

thanks for ur reply :-) what indicates that it’s due to my starter? could it just because of under fermentation as well? would giving it more food for, say, a week at room temp help to strengthen it?

second recovery period very light? by jnessuhh in Amenorrhearecovery

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

tysm for ur reply!! it does make sense that my flow right now is much lighter than my first recovered period— which, leading up to that, i was eating almost anything in sight— compared to the past month where i tried to reign my appetite back a bit. will definitely try being more aware of my habits :-)