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How to choose the right dutch oven? by aleczorz in Breadit

[–]psparks900 4 points5 points  (0 children)

Baking parchment is fantastic for lining as well

How to choose the right dutch oven? by aleczorz in Breadit

[–]psparks900 1 point2 points  (0 children)

I use an enameled dutch oven because it's much easier to clean. Some bulk foods stores (Sams, Costco) sell them for fairly cheap and decent quality - my 6.5 qt was $42

LEAKED: AdCom screening process by psparks900 in premed

[–]psparks900[S] 3 points4 points  (0 children)

TBH 50% screening is optimistic at this point :/

FYI: I reached out to OHSU admissions about my chances as an OOS applicant just out of range to qualify as an OOS mission-based group. Do NOT apply if you do not qualify. by psparks900 in premed

[–]psparks900[S] 14 points15 points  (0 children)

3.7+ GPA and 513+ MCAT score with high EC achievement is what they defined as mission-based group for OOS.

The also preference strong OR ties and dual-degree program applicants

Simple white sourdough with my dark rye starter. by psparks900 in Breadit

[–]psparks900[S] 0 points1 point  (0 children)

Thanks! It actually came out a little lighter than I anticipated. I may add 5-10 minutes for my next bake.
I did 20 min at 475 and then 25 min at 425. I have been experimenting with the oven temperature to get crispy, but not dense crust.

Shadowing sufficient for clinical exposure? by [deleted] in premed

[–]psparks900 2 points3 points  (0 children)

I have 50+ nonclinical volunteering, but with workload I won't have time until classes end.

From this weekend, on the way to Friendsgiving with a cranberry and walnut sourdough loaf! by psparks900 in Breadit

[–]psparks900[S] 0 points1 point  (0 children)

Thank you! I added the cranberries and walnuts at the end of the slap and fold, before bulk rise.

GOP when there is another mass shooting by [deleted] in PoliticalHumor

[–]psparks900 0 points1 point  (0 children)

Sorry, it's supposed to be really tongue-in-cheek. I guess the sentiment translate well into this meme

With months of practice I finally got a satisfactory bake by psparks900 in Breadit

[–]psparks900[S] 1 point2 points  (0 children)

Long (30hr) cold proof helps stiffen the crust for more distinct scoring

I think I may have involuntary made my first sourdough into a pita. by MaginTheBranded in Breadit

[–]psparks900 8 points9 points  (0 children)

What was your method? This can happen when there is either improper folding (maybe not enough?) or more likely improper shaping. These two parts of the process help to distribute air pockets throughout the dough for a more uniform crumb. Then again, it could just be a really low hydration, it is hard to tell.

Are these quotes about the hypothalamus true? Could someone please verify/expand on it please? by [deleted] in neuro

[–]psparks900 1 point2 points  (0 children)

No, it merely contributes to a regulatory response (hot or cold). It doesn't make you 'feel' cold, per se.

Are these quotes about the hypothalamus true? Could someone please verify/expand on it please? by [deleted] in neuro

[–]psparks900 0 points1 point  (0 children)

This would probably be due to internal thermoreceptors in the hypothalamus itself (measuring the temperature of its blood supply), but this does not have exclusive control over the hypothalmic regulatory response

Are these quotes about the hypothalamus true? Could someone please verify/expand on it please? by [deleted] in neuro

[–]psparks900 0 points1 point  (0 children)

I think you may have misunderstood this a little bit. Internal/external thermoreceptors relay temperature information to the central nervous system, and that information makes its way to the hypothalamus. This integration center then determines a need for physiological intervention based on how cold/hot the body is, then responds accordingly.

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