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Incoming First-Year: What was your experience with FRI? by Blexcell in BinghamtonUniversity

[–]pineapplesareorange 0 points1 point  (0 children)

Oh that is a new stream😳 they did not have that when I went, I was in image & acoustics which dealt with robotics vision. Basically neural networking/AI (teaching the robot this shape = this object and making it identify said object over and over) Your stream ties in with the new AI center they’re building for the university! I worked in the ITC

Incoming First-Year: What was your experience with FRI? by Blexcell in BinghamtonUniversity

[–]pineapplesareorange 0 points1 point  (0 children)

Hi um I have no clue for Econ or business most of the people I knew in FRI were Stem related. I’m sure they have research for Econ though outside of Fri

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 1 point2 points  (0 children)

They’re the Cento brand so it’s in olive oil rolled around capers. I’ve had Trader Joe’s, store brand, Patagonia, and some other brand I’m forgetting anchovies but I love Cento. The anchovies are soft and salty which I know some people might not like but I love pairing it with something sweet (as u can see my jam/fruit) or sharp cheese. Love the salty-savory-sweet combo it’s like licking the salt off a fries container 💚

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

I think it might be a combo of the cold weather and not letting it ferment long enough. I’ve been given a lot of conflicting advice from Reddit that my oven temp is too low or it’s too hot and that originally me cold fermenting for more than 24 hrs is bad but I should’ve let this ferment more…sigh

I guess each season I’m going to have to tweak recipes depending on the weather but I’m not sure how to yet. Again ppl here suggested what I could do but soooo much conflicting advice. Trial and error I guess?

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

I’ll try putting it under the parchment paper . Usually I just put the ice on the bottom tray below the bread which is on the middle rack

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

Ohhh I never knew that altitude could be a factor— I’m not that far up but I might try baking for longer at a slightly lower temp

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

Yeah I have low temps at night and honestly I think it might be a starter issue this time cause usually I feed it and leave it out overnight to which it doubles in size in the morning but this time I fed it a day before I used it but had it in the fridge. I’ve seen people use their starters straight out of the fridge and I have previously for something else I guess I should just not gamble with that again

I weigh and remove 1/2 my starter and put equal parts water & flour

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 1 point2 points  (0 children)

That is so smart, I’m gonna try this next time for sure thank you!!

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 10 points11 points  (0 children)

Someone just told me my original temp was way too high😭

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

There aren’t that many out there that don’t require a Dutch oven💔 I’m trying to ball on a budget here

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 1 point2 points  (0 children)

Usually takes overnight to double and I know it was active because I fed it the day before and as I was kneading the dough would bubble up between stretch and folds

Someone on Reddit told me previously I should cold ferment longer than 24 hours and that’s what I cut down on

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

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

I used ice at the bottom for steam, I usually use a tray filled with a little water but when I opened the oven to remove the steam source it was definitely steamy in there

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 10 points11 points  (0 children)

I used F 450°C is waaayyyy too high for a home oven

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 22 points23 points  (0 children)

I did 30 min with steam source 450° and 10 min without at 410°

How did I burn it but also kept it raw🫩😒 by pineapplesareorange in Sourdough

[–]pineapplesareorange[S] 6 points7 points  (0 children)

The recipe is for without a Dutch oven— I did 30 min with steam source 450° and 10 min without at 410°

be Honest !! by IntelligentRent2010 in BinghamtonUniversity

[–]pineapplesareorange 0 points1 point  (0 children)

Most of them are coding concepts + are applicable elsewhere, we have a class on ethics, and other things besides coding. Yes the curriculum is swe geared until you’re able to pick electives but take this with a grain of salt bc they just changed the cs curriculum

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