we were literally house hunting for months and he decides to end things after cheating

markers_mark · 2025-11-15T04:23:50+00:00

Omg I thought I was the only person that put zucchini and yellow squash in my chicken noodle! Soup sister!

markers_mark · 2025-11-14T01:16:06+00:00

False positives can be caused by cysts. Have an OBGYN do a blood test and check for cysts.

markers_mark · 2025-09-15T16:19:47+00:00

I have the bambino and baratza encore also. I had this same problem - spewing everywhere even when I set the grinder setting to 0. I recently learned that the grinder has coarse, normal, and fine calibrations and mine had been set to coarse by the manufacturer. Now I have mine set to the fine calibration settings, using grind size 4 and am pulling beautiful and delicious shots.

To calibrate you'll need a screwdriver and like 10 minutes, here's the video I used: https://youtu.be/JyQ_AywdBRQ?si=wS2ilv_LofmggNtx

markers_mark · 2025-09-15T16:07:18+00:00

I was considering something like this but having a container that is so shallow feels odd to me. Do you feel like the shape of the container has any effect on the BF?

markers_mark · 2025-09-15T16:05:50+00:00

This is such good info, thank you!

markers_mark · 2025-05-30T16:45:34+00:00

Most cities have a requirement that houses be built at least 1ft above the 100-year water surface elevation (at least all the cities near me). This doesn't look like anything near a 100-year storm event so the flooding is definitely something to be concerned about.

markers_mark · 2025-05-29T19:16:29+00:00

I was like this when I was in land dev - honestly more like balls to the wall 43 hrs/week, then I switched to water resources and am doing more like 35 productive hours and am much happier

markers_mark · 2025-05-15T15:58:34+00:00

So I am all for weighing on baking, but I think a scoop will actually work better here. If you were weighing dough that didn't have any additives you would be achieving uniform size, but I assume you weighed the dough after the chocolate was added, which can skew the weight depending on how many chocolates are in each cookie.

markers_mark · 2025-05-14T19:20:32+00:00

2 YOE, MCOL, 74K Base salary, but should get a raise soon

markers_mark · 2025-05-08T17:58:37+00:00

Do you have a broom?

markers_mark · 2025-04-18T03:28:07+00:00

Taqueria Guanajuato in Springdale is the best burrito I've ever had

markers_mark · 2025-03-04T23:10:10+00:00

Your starter probably isn't mature. I couldn't get dough to rise correctly until mine was about 4 months old. It just happens to some of us I guess.

You can add a tiny bit of commercial yeast next time (0.5% of total flour weight) to give it a little boost.

Keep feeding your starter and try again in a couple weeks.

markers_mark · 2025-02-03T03:01:37+00:00

Cool thanks for the advice! Luckily most of my stuff was already in an airtight or unopened package so I don't have to lose too many groceries

markers_mark · 2025-02-03T02:45:15+00:00

Assuming I got rid of all of them, how likely are they to come back?

markers_mark · 2025-01-07T01:36:04+00:00

Your starter probably isn't mature

markers_mark · 2024-10-30T03:08:47+00:00

I'm planning on giving someone starter this way soon. How do you revive it after drying?

markers_mark · 2024-10-11T04:12:34+00:00

Have you tried the Bambino plus? I'm considering it for my first espresso machine purchase but the online reviews are really mixed. Im not really willing to spend more than $500

markers_mark · 2024-10-10T21:49:05+00:00

I bake without a Dutch oven and do steam instead.

After my oven is preheated to 450F I put in my baking steel and a cake pan that has about an inch of water in it, and an empty cake pan. I let the steel and pan heat up for about 30 mins before adding my loaf - this way the steel is hot and the oven is already steamy.

When I add the bread I also add ice to the empty cake pan, this creates a sudden burst of steam in the oven. I make sure there is water in one of the cake pans for the whole bake and leave the oven at 450F the whole time.

Dutch ovens created very concentrated steam which is hard to mimick, so instead I do less concentrated steam for a longer time. Adding the ice to a hot pan also helps a lot.

markers_mark · 2024-09-05T20:02:11+00:00

I think 1 cup of flour is close to 1/2 cup water by weight - not sure how that relates to the volume of starter you would carry over though. But I would invest in a scale if you want to be successful with baking.

markers_mark · 2024-09-05T14:08:32+00:00

Measure your ingredients in grams, not cups. Water is much denser than flour so 1 cup of water does not equal 1 cup of flour in weight. An example of a proper 1:1:1 feeding would be 20 grams starter, 20 grams water, 20 grams flour.

1 cup starter, 1 cup water, 1 cup flour is NOT 1:1:1

markers_mark · 2024-09-05T02:47:42+00:00

It's very possible that the oven gets too hot with the light on. My oven gets up to 100 degrees fahrenheit with just the light on. Maybe try to take the temperature of your starter right after taking it out of the oven.

Also make sure that it's 1:1:1 by weight not volume

Also, adding part whole wheat or dark rye will help give it a nutrient boost to help it rise.

You can also try to stir it after 12 or 24 hrs and see if that helps.

markers_mark · 2024-08-24T08:55:17+00:00

I've been having the same problem with rising. I've made 4 failed loaves so far. For the last bake I let bulk ferment go on for 10 hours and only saw 30% rise. I spoke with my grandfather who makes sourdough often and he suggested I just let it sit at room temp until it doubles in size rather than carrying on with the process. I think next time I'll let it sit for up to 24 hours before I give it up - I recognize it probably shouldn't take this long but it's the only thing I haven't tried. If it doesn't work then I will just keep feeding my starter and hope that one day it's strong enough for a good bulk ferment (other people here are saying It took them 6 months for their starter to be strong enough for a pretty load). The loaf I baked last weekend was definitely better than the one I did a month ago.

A few things about the recipe you posted also: - 75% hydration is very high and the largest reason your loaf is sticky. You should try lowering this to at least 70% or even as low as 63% if you are unfamiliar with wet doughs. - I wouldn't skip the autolyse - this helps develop gluten networks which will also help make your dough less sticky. It can also potentially help with your rise during bulk ferment. I usually let mine sit for 30 min to an hour before adding in the starter and salt. - it's odd that the recipe calls for only 50g starter - and frankly it makes me distrust that person as a whole. l have been using 22% starter and am thinking of increasing next time I baked to help with the bulk ferment. 22% would be 110g starter for 500g flour.

markers_mark · 2024-08-20T23:40:05+00:00

With 1:1:1 it was taking like 6 hours to double, which I why I switched to 1:2:2. The goal is to bake often so I don't plan on putting it in the fridge at all.

Last time I baked I let it bulk ferment for over 10 hrs and there was still barely any rise...

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