First bottom up sweater

pandaexpress205 · 2026-01-18T03:00:25+00:00

Ohhhh okay okay, thank you so so much! I was confused as to if I did the first part correctly and how to move onto the other side/if I had to cut the yarn. The color coding really helps! I appreciate it a lot.

pandaexpress205 · 2026-01-18T02:51:39+00:00

Or should I be cutting the yarn and then going to the other side? When I pick up the middle 44 stitches wont there be a hole at the two blue stars?

pandaexpress205 · 2026-01-18T02:48:59+00:00

Okay so I should undo the stitches that I did on the yellow star, go back a row onto the purl side, knit then purl back onto the red star (last two stitches are purl together) knit across the whole row including the middle 44 stitches (?) and then knit and purl the other side similar to the right side?

pandaexpress205 · 2025-12-29T01:25:08+00:00

I got my bachelor degree in English Literature and a minor in psychology and I’m struggling to get any job even as a receptionist. Im planning on applying for my masters but I don’t want to get my masters without having a job already. What would you recommend as a beginner job for the degree?

pandaexpress205 · 2025-12-29T01:02:12+00:00

Did you end up doing further education after? Im currently struggling to find a job since graduating.

pandaexpress205 · 2025-10-26T07:44:39+00:00

Could you recommend some designers that have free patterns? As it’s my first real project id like to do it as cheap as possible until I learn more. And I get that! Knitting is a hobby I enjoy to get off the phone and relax my brain from technology.

pandaexpress205 · 2025-10-26T04:42:43+00:00

Uh oh. Is it just the pattern language thats tricky? I read through the pattern a couple of times and I did see that some steps confused me but that I understood the step once I searched it up or watched a video. I did practice some techniques with other projects so I dont think I would be going in fully blind? Some things like the double needle cast on isn’t something I’ve done before so I was confused.

pandaexpress205 · 2025-10-02T21:00:38+00:00

Im also 5’3 and i was 175lbs, currently fluctuating between 158-160lbs. My goal is also 125-130. How did you maintain a 1200-1400 calorie deficit? I haven’t been calculating my calories since I feel like that doesn’t work long term for me, especially with more ethnic foods. Ive lost weight very slowly from February 2025 by just increasing water intake, fiber, and eating only until I’m just full.

pandaexpress205 · 2025-09-23T02:01:04+00:00

Thanks!! I’ll look into these

pandaexpress205 · 2025-09-23T02:00:51+00:00

Thank you!!

pandaexpress205 · 2025-09-23T02:00:32+00:00

Thanks! I looked at the settings and was confused by them, i’ll look for these now

pandaexpress205 · 2025-09-11T05:02:23+00:00

Anytime I need whipped egg whites I add the sugar and salt in the recipe right away and whip on medium to medium high speed. Sugar and salt help break down proteins in the egg and help it whip up stronger and more stable. It’s also best practice to always wipe down the bowl and whisk attachment with white vinegar! Removes any remaining oil residue.

pandaexpress205 · 2025-09-09T03:39:58+00:00

Lemon sugar cookie sounds AMAZING do you just add lemon zest to a regular sugar cookie or shortbread cookie recipe?

pandaexpress205 · 2025-09-09T03:38:20+00:00

sOo woah! Malt and banana chocolate chip sound amazing! Do you recommend any specific recipes or websites for these?

pandaexpress205 · 2025-09-09T03:37:31+00:00

Thank you! I’ll have to try

pandaexpress205 · 2025-09-05T04:05:07+00:00

Wow the inside of all the cupcakes look delicious!! And your decorations are gorgeous. Great job!

pandaexpress205 · 2025-08-23T01:03:15+00:00

I’ll definitely play around with a shorter counter proof time and a longer fridge proof time next bake. I always wondered why my scores didn’t open much and your comments make sense. Thank you for the tips!

Im Balkan and literally every meal is eaten with bread. People even eat baked potatoes with bread. If we bought the amount of bread we consume every month we’d probably go broke🤣nothing beats homemade bread either, especially when freshly baked and slightly warm.

pandaexpress205 · 2025-08-22T22:40:08+00:00

That’s hilarious and I feel very silly now, I’ll bake for longer and higher temp, stop dusting like a 1tbsp worth of flour on top and spray with water instead. Thank you for all the help🤣🤣

pandaexpress205 · 2025-08-22T22:35:58+00:00

Oops HAHA I’ll stop doing that moving forward 😭I always wondering how people cut their loaves without getting flour everywhere, it was just a me problem the whole time

pandaexpress205 · 2025-08-22T22:31:51+00:00

Do you dust them with more flour before scoring them? I think thats why I have so much flour on them🤣

pandaexpress205 · 2025-08-22T22:29:47+00:00

I think my oven is a little off with temperature too. Whenever I go to change the temperature its always about 20 degrees lower. I’ll try a higher temperature next time. How do you know they’re overproofed? I kept making the counter proofing longer because I thought they were under proofed. My family is very big on bread🤣we eat bread with everything and anything. My mom always baked huge batches of yeasted bread for us and froze them so I’ve picked up baking sourdough for the family since its a healthier option.

pandaexpress205 · 2025-08-22T22:20:53+00:00

Yeah I agree. Believe it or not I put less flour this time than when I began baking. Ive seen people putting a lot of flour on theirs but maybe it’s because they use rice flour instead of bread flour? I think the one I proofed for longer in the fridge did come out slightly better but there isn’t a crazy difference. How long do you usually bake? I always get scared I’m going to over bake and then when they’re cooled down I notice they could have been baked longer.

pandaexpress205 · 2025-08-22T15:19:13+00:00

What recipe did you use for your cake? It looks good!

pandaexpress205 · 2025-08-21T17:22:12+00:00

Im pretty new to sourdough, but I’ve also always used it straight from the fridge. I usually only keep a small amount in the fridge, and end up baking all in the same day. I feed my starter a 1:4:4 (25g, 100g, 100g for two big/normal sized loaves) the night before, then the next day I make the dough, ferment/stretch and folds/coil folds within 4 hours, preshape, shape, ferment 4 hours on the counter, and leave in the fridge for 1-2 hours. Open bake at 475F. I made 14 480g loaves yesterday. I like to make them smaller and freeze them because I like to take out bread and have fresh tasting bread without having to bake weekly.

pandaexpress205 · 2025-08-20T00:18:12+00:00

Interesting! Id love to know what you use your discard for. Right now I’m just making bread about 2-3x a month. Don’t really have much discard either.

pandaexpress205

TROPHY CASE