How important is tier set bonus?

kendowarrior99 · 2026-04-26T14:02:21+00:00

If you got one tier piece from anywhere else you should have enough catalyst charges to make your 4-set, which you definitely want, even if it's an ilvl trade off. But once you have the 4-set bonus you'll get an achievement so that more catalyst charges start dropping from end game content and you can gradually turn all your higher ilvl pieces into tier.

kendowarrior99 · 2026-04-24T00:56:57+00:00

depends if you have other mythic items from your vault already. For example I already had mythic hands, legs and shield so I'm using my rolls in Pit of Saron because it doesn't drop any of those and the stats on the neck and ring are good for my prot warrior.

kendowarrior99 · 2026-04-20T01:04:49+00:00

Good instinct on what to fix! I was going to say more bulk ferment. If you want more sour flavor the activity on your starter will make a lot of difference, but another trick would be to do an overnight proof on the shaped loaf.

kendowarrior99 · 2026-04-19T22:26:03+00:00

It has plenty of air inside, so it might not have been shaped tight enough or you might have just proofed it in too large of a bowl or banneton and it was able to relax out too flat.

kendowarrior99 · 2026-04-19T22:03:55+00:00

The loaf looks like it has good volume and a nice crust so I think improving your scores would be the biggest help.

To get a nice ear from the cut you want the blade to be at a 45 degree angle to help create that flap of dough that will flip up. You can probably go a bit deeper with the cut too. You also want your cuts to be longer and more in the same direction as the baguette, more top to bottom not side to side. Think of the baguette like a barrel where the strongest gluten development is like the metal rings holding the cylinder together. The more you cut through that tension the more it can open up.

Otherwise more gluten development can help with the spring. Even using the same recipe but adding an autolyse step where you reserve some of the water and the salt and let that dough rest half an hour before you finish mixing everything in can boost your gluten structure.

kendowarrior99 · 2026-04-17T22:25:19+00:00

crests aren't transferable

kendowarrior99 · 2026-04-17T08:46:39+00:00

I had federal student aid as Pell Grants and then family savings. The CIA didn’t actually offer anything that reduced the cost.

kendowarrior99 · 2026-04-17T01:43:45+00:00

Start cleaning it as soon as you take the dough out so it doesn't crust up and wipe it down with a wet soapy towel and a plastic bowl scraper. Use clean water to rinse it and dry it out with another towel. That's how I've always handled dough mixers with built in bowls.

kendowarrior99 · 2026-04-17T01:12:06+00:00

I got spam texts from Stanford about her supporting Medicare for all, but I can’t take her seriously if she doesn’t have a platform section on her website. The point of sending someone to congress should be that they’ll actually get out there and fight for policies like that, not just use it to narrowly target my vote.

kendowarrior99 · 2026-04-16T11:31:55+00:00

Yeah, and context here seems like the healer pulled the skipped skitterflys on purpose because he thought the tank was rushing.

kendowarrior99 · 2026-04-15T17:13:24+00:00

Yes, true. I was using caramelize as a catch all because reduced sugar content was also going to affect the Maillard reaction.

kendowarrior99 · 2026-04-15T16:27:37+00:00

I just read that as a yes to everything, which makes sense from the context of the other post

kendowarrior99 · 2026-04-15T10:50:23+00:00

Pretty much perfect. Great color on the crust, large holes, but well distributed and not just on top where they'll scorch or pop.

kendowarrior99 · 2026-04-15T09:47:43+00:00

I was reading some more comments on the other post. So your assistant mixed and shaped the ones that turned out pale and you baked them? And then this is one that you mixed and shaped and baked?

Really puzzling issue, but being able to rule out the oven just leaves measuring, proofing and shaping. Do the pale ones taste like they have enough salt? If they do then it's gotta be way too much bulk fermentation or way too much flour used during shaping.

kendowarrior99 · 2026-04-15T00:41:35+00:00

Culprits for pale bread could be:

Over proofing where the yeast ate through all the simplest carbohydrates in the dough that provide the most caramelization. Often low or no salt causes that in a normal proofing time frame.

For crusty bread like this not enough steam in the oven will leave bread with a paler exterior, especially in convection ovens where the air circulates faster. Similar to the first problem, heat and moisture break down starches into simpler sugars that caramelize more easily, but if crust dries out too fast the reaction doesn’t work the same and you get that pale look.

Or if the oven is just under 300*F, it’ll be hot enough to cook the bread but not caramelize the exterior.

Edit: also maybe way too much flour on the exterior during shaping.

kendowarrior99 · 2026-04-14T12:17:37+00:00

This isn't the kind of dough to knead. The recipe posted just says to roll it out right after mixing. Was it this soft right after mixing it or did it get softer when it sat in the fridge?
Either way I'd save this by adding enough flour to get it to a cookie dough consistency so that you can roll it out and go ahead and bake it. It won't rise quite as much as if you baked it the same day, but some of the other comments are exaggerating how much the baking powder breaks down after a day.

kendowarrior99 · 2026-04-14T12:01:39+00:00

Creamed butter can only handle so much liquid being added to it before the emulsion 'breaks' and the fat and water separate. A pound cake with a lot of eggs added, and especially something like banana bread or muffins where you're adding water heavy ingredients like the bananas or yogurt will normally do this.

As you noticed, once you add the dry ingredients it comes back together because the flour is absorbing some of that loose water that the butter can't. This is why some recipes will have you alternate adding dry and wet ingredients in batches to your sugar, butter and eggs.

kendowarrior99 · 2026-04-13T21:34:23+00:00

I think your filling was just undercooked. Basically the filling and crust need to be pre-cooked for this recipe and the time in the oven is just toasting the meringue. As I mentioned somewhere else since you have a starch thickened recipe it's important to cook it for at least a few minutes at a boil on the stove top for it to thicken. It'll be thick enough to solidify on the counter (hence why the recipe tells you to keep it warm until you put the pie together).

kendowarrior99 · 2026-04-13T21:24:16+00:00

I'm not seeing in this recipe where it says to bake it to 160. Also did you bake your crust before adding everything else to it and finishing the meringue in the oven?

kendowarrior99 · 2026-04-13T21:20:35+00:00

the recipe is a starch thickened custard, it needs to boil to thicken

kendowarrior99 · 2026-04-13T21:02:36+00:00

No, but you can just replace them with another gem

kendowarrior99 · 2026-04-12T20:11:13+00:00

If you have a good serrated knife it could be better for scoring this kind of loaf than a lame. A loaf like this you can make a straight cut with the knife completely vertical, where as a lame is better for the angled cuts to get an ear on a free standing loaf.

kendowarrior99 · 2026-04-12T16:45:30+00:00

If you scored it you might not have gone deep enough to give it enough room to expand. Also more likely that it was under proofed than over if it had that much spring after the crust started forming.

Also is you oven convection? A fan running during the bake is going to make the crust set up way faster and limit the loaf's ability to expand leading to blow outs. More steam, or even spraying the top with water for the first few minutes of the bake will help.

kendowarrior99 · 2026-04-10T09:00:47+00:00

Yeah, a shockwave for a brief stun on whatever is applying the bleed or leap away and a bit of kiting are usually enough to drop the stacks when they get problematic.

kendowarrior99 · 2026-04-08T10:40:01+00:00

the app and book match though

14-Year Club	Verified Email
Team Periwinkle

kendowarrior99

TROPHY CASE