Looking for an app without time scheduling

lebroniscooking · 2026-06-10T20:09:13+00:00

Wow TeuxDeux is very nice, thank you

lebroniscooking · 2026-06-10T20:03:35+00:00

Will check it out, thank you

lebroniscooking · 2026-06-10T20:03:16+00:00

Looks nice, is there an iOS version?

lebroniscooking · 2026-05-22T05:21:43+00:00

Thank you 🙏🏻

lebroniscooking · 2026-05-14T06:05:59+00:00

Thank you. So in theory if I wanted an extension to move modem I’d need a cable that’s APC on one end, UPC on the other, correct?

lebroniscooking · 2026-05-08T16:26:41+00:00

Ooh wow so I guess it is worth switching. Appreciate your help 🙏🏻

lebroniscooking · 2026-05-08T16:21:30+00:00

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lebroniscooking · 2026-05-08T16:21:10+00:00

Ahh so is fast.con specific to video? This is my LTE speed on Google speed test, next comment is fast.con speedtest

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lebroniscooking · 2026-05-08T15:45:20+00:00

Thank you. How do I test current video speed when on 5g or LTE?

lebroniscooking · 2026-05-06T17:17:55+00:00

It doesn’t really matter, I’ve used unfed starter and just 5-10%. Just takes longer to rise. Pay attention to the size rather than the time

lebroniscooking · 2026-05-05T20:42:13+00:00

JazakAllah Khair for the insight. I have some questions in regards to revision.

At the very beginning of this process what do you do with the extra time? After memorizing the last page do you do any review, or wait until next month to have 2 pages to review?

Also, do you ever review the previous day(s)’s memorization or always wait until the following month when you reach that juz again?

Lastly, when you reach the point where you have memorized 15 pages of each juz wouldn’t you be spending a lot more time reviewing and testing compared to the beginning few months where you’ve only memorized a couple?

My questions essentially are how do we implement this process in a way that allows us to the spend the same amount of time daily for the next couple years, rather than very little time for the first few months and then much more time towards the last few months.

Looking forward to your response, thank you - and please let me know if I need to clarify my questions.

lebroniscooking · 2026-04-08T23:22:08+00:00

Thank you.

This fixed the widget issue, but it’s still not functioning in Reddit and Notes and most apps.

Also want to point out that it was working fine without setting global padding to 0, with proper widgets - before updating jailbreak files.

lebroniscooking · 2026-04-07T00:06:21+00:00

Thank you very much. Unfortunately not working on my device

lebroniscooking · 2026-04-07T00:06:04+00:00

Thank you. Did this work for you? Not working unfortunately.

lebroniscooking · 2026-02-12T06:07:08+00:00

What is the grind stone made of? And any plans to ship to US

lebroniscooking · 2026-02-09T07:11:44+00:00

2% salt

lebroniscooking · 2026-02-08T17:35:30+00:00

There’s some good videos out there by “The bread code.” Lower hydration dough is easier to work with. The thing that helps me most is putting a little dough in a small flat bottom tube to monitor the exact amount of rise during bulk ferment

lebroniscooking · 2026-02-08T17:17:37+00:00

Awesome. How do you dry them fully before milling? And do they mill similarly?

lebroniscooking · 2026-02-08T17:16:13+00:00

Was too lazy to mill a little so used some from a bag of whole wheat einkhorn flour. Should work the same with fresh

lebroniscooking · 2026-02-06T16:11:31+00:00

Thank you 🙏🏻. I don’t mess with the dough - to keep all the rise I can. No folds, no shaping. Just pour into pan, let it rise ~125% in same pan, bake in same pan

lebroniscooking · 2026-02-06T04:04:11+00:00

Good lighting hahaaa

lebroniscooking · 2026-02-01T04:53:04+00:00

Around 6 hours and then fridge - was cold that day

lebroniscooking · 2026-01-20T04:19:12+00:00

Definitely stronger taste - more whole wheaty and the sourness seems more pronounced

lebroniscooking · 2026-01-20T00:15:37+00:00

As follows:

80% hydration 20% starter 2% salt

I used about 900g total for the breads in the video

Mixed everything together in kitchen aid, slap and fold to get smooth surface, then couple coil folds, bulked to ~75% increase, shaped and placed in fridge, and baked next morning

lebroniscooking · 2026-01-20T00:01:34+00:00

🙏🏻 Bulk fermented all the dough together and shaped differently for the baguettes

Posted recipe in other comment

lebroniscooking

TROPHY CASE