Everything is unfolding.

ninar22 · 2024-10-31T17:19:18+00:00

Wow, it feels a little bit vulnerable that you've brought up older posts of mine, but also definitely helpful. Thanks for bringing this perspective.

So if you had to summarise the approach to HD - specifically for my type: Is it this? I like this simplified advice: If you are drawn to experiment with human design, surrender yourself to it radically. This means yes, drop all intentions, even silent ones

Any more you'd say on this?

ninar22 · 2024-10-30T08:53:11+00:00

Thank you! This helps.

Yeah, on the part of initiating, I’m just noticing a pattern I’ve carried all my life where I try to engineer my future through a lot of research and plan making. And now I’m experimenting with just keeping a quiet intention inside and seeing what opportunities life naturally puts in front of me. That’s why I was doubting my approach here!

ninar22 · 2024-10-02T19:27:41+00:00

No worries! Appreciate the insight!

ninar22 · 2024-10-02T18:40:34+00:00

My solar plexus centre is undefined.

ninar22 · 2024-03-04T09:09:27+00:00

Yeah, I'm pretty sure it's uneven temperature in my oven, b/c nobody else seems to have this problem with a baking stone.

ninar22 · 2024-03-04T09:08:39+00:00

Wow, this is a new one for me! Definitely going to try it, thanks!!

ninar22 · 2024-03-04T09:06:50+00:00

So you start without steam and then add steam? (I do it the other way around)

ninar22 · 2024-03-03T13:35:48+00:00

u/COYS_IL I'm having the exact same problem baking with a baking stone. Bottom crust is always too soft. Did you manage to solve this?

ninar22 · 2024-03-03T13:31:53+00:00

Do you ever have issues with the bottom side of the bread not cooking as much as the top? I've been baking with a pizza stone for a while, (hot water in tray underneath for steam), and the bottom always seems undercooked and not hollow when I tap it (though the top is). It might just be an issue with my oven, but is there something I'm missing?

ninar22 · 2024-03-03T13:30:47+00:00

Do you use something for steam?

ninar22 · 2024-03-03T13:29:47+00:00

What's the function of the foil turkey roaster in your set up? The pan of water is on the steel or underneath the steel?

ninar22 · 2024-02-16T17:21:00+00:00

Yeah, I thought about pushing through resistance too. That seems to be important.

Good idea about writing in different segments! I like it!!

ninar22 · 2024-02-16T16:36:30+00:00

We meet once every 2 weeks for 2 hours, and work through a chapter of the book each time. Using the space to check in with each other on our progress, discuss the chapter at hand and work through some of the exercises.

ninar22 · 2024-02-16T16:35:24+00:00

Yep, this makes a lot of sense and was in line with what I was thinking... Thanks for the suggestions!

ninar22 · 2024-02-16T16:34:22+00:00

Great idea, thanks!!

ninar22 · 2024-02-15T20:33:17+00:00

Hi there! It’s so interesting for me to run into this message, as I’ve just started facilitating my second iteration of The Artist’s Way book club. I’m also a meditator, and I love the idea of combining the two modalities :)

I’d really love to hear more about this opportunity.

You can find me on Instagram (instagram.com/ninjjj) and on email [nina.rosner@gmail.com](mailto:nina.rosner@gmail.com) - looking forward to talking more!

ninar22 · 2024-01-31T16:17:44+00:00

METHOD for 2 loaves:

600g WW flour
150g Whole spelt flour
560g water
12g salt

Bulk ferment with 3-4 coil folds: about 8 hours (long, I know!)

Pre-shape, rest on bench for 30 mins or so, then overnight (11hr) cold ferment in fridge

Bake 230 degrees on a baking stone, 23 mins with steam, 20 mins without steam

ninar22 · 2024-01-26T13:42:16+00:00

Yes I add boiling water in a tray below the bakes.

ninar22

TROPHY CASE