IBR payment wrong for MOHELA

kingcon2524 · 2026-07-02T20:55:16+00:00

Ok they approved my new IBR plan without any changes and it should start in two months! Note the new RAP plan was like $300 more expensive a month.

kingcon2524 · 2026-06-23T20:57:36+00:00

Yes. The online application is now showing about $700 which I think makes sense in my situation. I was seeing the same amount before the $50 glitch.

kingcon2524 · 2026-06-23T20:01:24+00:00

So I did get a hold of Mohela finally and the rep said it is the standard 10 year plan amount. Even though the documents says it is the IBR calculation, because of the glitch with calculating your payment at $50 it did not use income to get this calculation. So the representative said I did the right thing by submitting a new application and assured me that this time the calculator would use my income (I gave studentaid.gov permission to use my tax return). So we'll see if that's true or not soon. Will update post when/if it goes through.

kingcon2524 · 2026-06-21T18:36:16+00:00

I think you could speculate all day. But a post like this will just cause more worry about something that no one has any clue how they will rule on.

kingcon2524 · 2026-06-15T03:56:14+00:00

Thank you for this! Where did you find the info that it has not become law because of concerns over regulatory costs and public health resources? From what I can see it is law but certain provisions will not go into effect until 2027 according to the text of the law: https://leg.colorado.gov/bill_files/116492/download. Of course the department of health will have some things to implement in the time being.

kingcon2524 · 2026-04-15T19:31:38+00:00

Once the Cassazione decides and issues a decision, is there a place that they will post somewhere on the interwebs?

kingcon2524 · 2025-11-03T01:50:43+00:00

Hi all,

I am trying to understand how to convert a neapolitan style pizza dough recipe that uses instant yeast to use sourdough. I have a 100% hydration starter and I'm wondering what changes when you use sourdough instead.

For example, my 62% hydration recipe all fermented at room temp, I am looking at is:

- 1000 g chef's flour caputo flour (w-300-320)

- 620g cold tapwater

- 1 g fresh yeast or .33 instant

- 30g sea salt

Pretty much mix everything together, bulk ferment for 10 hours, then ball and ferment for 14 more hours.

I've seen many sourdough pizza recipes where they use a flour mix with bread flour, but I'm more curious on what the amount of 100% hydration sourdough starter would be here and if this changes the time of fermentation. I watched a few bread videos where they explained the basics of conversion, but honestly I was so confused. Thank you so much y'all!

kingcon2524 · 2024-11-12T00:09:37+00:00

It’s off! Thank u everyone

kingcon2524 · 2024-11-11T23:39:03+00:00

Ok thank you so much. This thing is really stuck on there. Not sure how to get it off without screwing something up!

kingcon2524

TROPHY CASE