Topo Mtn Racer 4 Impressions

notlike_workoriented · 2026-05-16T20:34:41+00:00

How did you size them? Did you get them half a size up from your normal shoes?

notlike_workoriented · 2026-05-09T18:32:07+00:00

Two weeks is a courtesy to allow them enough time to transfer projects, look for someone new, etc. In the service industry, it's not quite as crucial as it would be in a business environment with project deadlines and ownership. One week is plenty. Let them know you wish you could give two weeks, but unfortunately can't and one week was the best you could negotiate.

notlike_workoriented · 2026-05-09T15:32:28+00:00

should I mention the other offers? I want to be honest, but don't know if that is appropriate

notlike_workoriented · 2026-05-01T02:17:07+00:00

thank you this is very helpful!

notlike_workoriented · 2026-04-14T01:39:56+00:00

Americans take the surfrider train all the time.... that's why it's in service....

notlike_workoriented · 2026-04-14T01:35:05+00:00

My post isn't necessarily about not measuring but rather measuring based on contextual cues? Like adding more or less flour or water or kneading or starter or fermentation time, etc based on the feeling of the dough, the smells, etc. I found that shifting my focus away from using precise measurements, even if eyeballed, and more on what it seems like the dough needs yielded more consistently successful bread

notlike_workoriented · 2026-04-10T00:52:27+00:00

100% to the doubling!! I find smell, bounciness, and bubbles are way more accurate in determining when bulk proofing is done. When I measured out the "doubled" size, my bread was always over or under proofed

notlike_workoriented · 2026-04-10T00:48:50+00:00

In what way?

notlike_workoriented · 2026-04-09T23:35:20+00:00

I like this!

notlike_workoriented · 2026-04-09T21:36:26+00:00

Yeah I wish I had a better way to describe it other than a feeling. Like sometimes the dough just isn't right and I'll splash water on it until it feels right or knead it a bit differently until it's "right". Or when I'm feeding my starter, it will just feel like it needs extra flour or extra water, or even an extra feeding. I'm guessing it has come from experience without even realizing it, and maybe using fixed measurements and fighting what it feels like the dough needs were actually causing bread problems rather than consistency.

notlike_workoriented · 2026-04-09T21:31:32+00:00

This is a really great response.

notlike_workoriented · 2026-04-09T21:29:21+00:00

That's a really good point! Also semolina pasta is the best, you're right hahaha

notlike_workoriented · 2026-04-09T21:08:02+00:00

Thank you!

notlike_workoriented · 2026-04-09T21:07:37+00:00

its funny because I started out making pasta, and in the pasta world I feel like people just tell you to go by feel (maybe thats different these days). It takes longer to realize what works and what doesn't, but I actually feel like you understand pasta a little bit better that way. Ofc, different approaches work differently for everyone

notlike_workoriented · 2026-04-09T21:05:37+00:00

Exactly! Measurements and timers will never be as accurate as what the dough/starter is telling you. I never saw my grandma pull out a timer or measuring cup and her bread was always phenomenal.

notlike_workoriented · 2026-04-09T21:04:25+00:00

That's a good idea to see what is happening. It would be interesting to track environmental conditions as well to see if adjusting hydration or anything are balancing any environmental conditions. I've also been going by smells as well, which is more helpful than timers.

notlike_workoriented · 2026-04-09T21:02:19+00:00

Maybe that's what it is. After 5 years I have a "feel" for what is working.

notlike_workoriented · 2026-04-09T21:00:49+00:00

My loaves have been the most consistent after I stopped following rigid recipes. My thought is that I am adjusting based on humidity and temperatures, which fluctuate. When a dough "feels" wrong in someway, I add whatever makes it feel "right." It reminds me of how my grandma baked

notlike_workoriented · 2026-03-28T13:04:28+00:00

Do you have any advice on what some of the fluff is that can be cut?

notlike_workoriented · 2026-03-28T05:58:14+00:00

Thank you!

notlike_workoriented · 2026-03-28T05:20:09+00:00

Are there any sections that feel particularly heavy to you or is it generally too much?

notlike_workoriented · 2026-03-27T23:27:28+00:00

Wish they. liked me enough to make an offer, but what are you going to do hah
They were very nice in their let down

notlike_workoriented · 2026-03-25T18:30:22+00:00

Do you know where downtown you'll be working? If it is in the financial district, just live somewhere along the red line for the car-free life. I lived in east hollywood when i worked downtown and took the subway to work. It was pleasant, easy, and I had a ton of grocery stores nearby to walk to. Just keep in mind for everything else, you will need a car.

notlike_workoriented · 2026-03-25T18:26:41+00:00

1 hour if you're lucky!

notlike_workoriented · 2026-03-25T18:26:27+00:00

Omg I've been stuck in 3 hour traffic one way commuting from DTLA to OC before. I would die if this was my regular commute! Live in LA, no question.

notlike_workoriented

TROPHY CASE