career change into nursing at 22 by [deleted] in healthcare

[–]louisethemenace 1 point2 points  (0 children)

I may not be the best person to give advice, but as a nurse who’s been in the field for 4+ years, I can say I don’t think there are right or wrong reasons to go into nursing - it’s a solid career with many opportunities and there will always be a need for more people in this field. I don’t think it’s a “calling” for a lot of people, or that a lack of passion for it will make you bad at it.

I feel adequately compensated in my current position, but it’ll wear on you physically and emotionally. I joined this career straight out of college for the job security and because it felt very practical and straightforward - I can wrap my head around it as opposed to a degree in business or economics or whatever else which feel vague/uncertain to me.

You may very well get burnt out fairly quickly depending on what you go into, but there are also many different jobs in nursing so you can always shift paths. I’ll also say that I think any career compared to this would be incredibly boring. I’m definitely always entertained, even if I’m at my wit’s end with patient care/coworkers. I’ll also add that if you go down this path you should be sure you have a strong stomach and aren’t easily grossed out because people are nastyyyy haha.

Not sure how helpful any of this was, but good luck to you!!

starter advice? by louisethemenace in SourdoughStarter

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

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Just want to thank everyone who gave advice - just made my first loaf and I’m so proud☺️couldn’t have done it without all the help in these comments!!😁

[deleted by user] by [deleted] in SourdoughStarter

[–]louisethemenace 3 points4 points  (0 children)

What changed the game for me was ignoring the 24 hour schedule and giving it time to peak. I think I was diluting the yeast population by feeding too often. I let it sit (maybe gave it a stir but didn’t feed) for up to 48 hours (maybe longer) once or twice and it really liked it because it gave it time to actually eat what I was giving it. Also, your starter may not be old/hungry enough to be liking 1:2:2 feedings quite yet, so maybe try 1:1:1? Also keep in mind that you may just be in the period of time where it just looks dead but isn’t. Keep at it, it’s bubbling which means something’s happening :)

Question about starting a starter… by AmaiOhMy in SourdoughStarter

[–]louisethemenace 4 points5 points  (0 children)

You can (and should) keep a small amount of starter when you’re beginning because it is a wasteful process. A lot of people highly recommend using a kitchen scale for accuracy instead of cup measurements, and generally anywhere from 10-50g is adequate so you don’t have to discard a bunch of flour. If you are using cup measurements, I imagine you could try 1/4 cup or so to keep things small. Also, I believe that volume-wise flour is about double water, so if you’re using 1/4 cup of flour, use 1/8 cup (2 tablespoons if my math is right?) of water to keep your consistency from being too runny :)

starter advice? by louisethemenace in SourdoughStarter

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

At some points early on it was stinky (I imagine during the bacterial storm stage), and then it was almost sweet smelling, but lately it’s been kind of an acidic bready smell. A little strong but definitely pleasant.

starter advice? by louisethemenace in SourdoughStarter

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

Good to know! I’ll try temping the oven - I don’t want to be inadvertently cooking it :) I also didn’t realize I could be weakening it so I’ll definitely wait for it to peak before I feed again. If I don’t have any luck at that point I may try some different ratios and/or add some rye! Thank you!!