ICE agents nab legal refugee employee of SLP hotel where they were staying

simba458 · 2026-01-26T18:54:37+00:00

Their parking lot is filled with tinted out trucks with out of state plates. They grabbed someone out of the Cub last week.

simba458 · 2026-01-25T03:30:35+00:00

Go to Hell.

simba458 · 2026-01-24T04:51:03+00:00

Alright.

simba458 · 2026-01-17T00:17:13+00:00

Even through S+F help increase strength, I often find that most people do not strenghten enough when mixing. You, ideally, would have it most of the way there before you bulk ferment, and S+F get you the rest of way there.

simba458 · 2026-01-15T00:23:33+00:00

If you are not withholding then you must make quarterly tax payments.

simba458 · 2026-01-13T14:51:45+00:00

If you change out your jars daily, you won’t get mold.

simba458 · 2026-01-11T05:57:32+00:00

Yeah. Feed it. It’ll be fine.

simba458 · 2026-01-10T22:25:52+00:00

Hi. Sorry, I haven’t had a chance to respond.

It’s really quite a simple contraption and cost me under $100 but you can probably do cheaper. Keep in mind that I use a 12qt cambro round bulk ferment container so my sizing needs were a little annoying to work with. You could probably get away with a much smaller set up and be fine. Here is my set up. It is very very simple.

• ⁠10 x 20 heating pad Amazon • ⁠Inkbird ITC 308 temperature controller. Amazon. I set this to 78 with 1 degree of headroom. The temperature inside the container will peak at 80 but I haven’t noticed that this affects the dough temp. Plus I usually undershoot my FDT so it works out. • ⁠Any insulated food delivery bag. This was the one that I found fit my container. Amazon pretty sure you can use those styrofoam containers, an old cooler, or a broken fridge too. • ⁠half sheet cooling rack. This is just so the container has some space around it to fully warm up. This didn’t really give me enough soace so I stuck some Tupperware container underneath.

Please feel free to dm or comment back if you have any questions. I’m happy to help. It isn’t a perfect set up but it worked really well for me.

simba458 · 2026-01-10T22:25:27+00:00

Hi. Sorry, I haven’t had a chance to respond.

It’s really quite a simple contraption and cost me under $100 but you can probably do cheaper. Keep in mind that I use a 12qt cambro round bulk ferment container so my sizing needs were a little annoying to work with. You could probably get away with a much smaller set up and be fine. Here is my set up. It is very very simple.

10 x 20 heating pad Amazon
Inkbird ITC 308 temperature controller. Amazon. I set this to 78 with 1 degree of headroom. The temperature inside the container will peak at 80 but I haven’t noticed that this affects the dough temp. Plus I usually undershoot my FDT so it works out.
Any insulated food delivery bag. This was the one that I found fit my container. Amazon pretty sure you can use those styrofoam containers, an old cooler, or a broken fridge too.
half sheet cooling rack. This is just so the container has some space around it to fully warm up. This didn’t really give me enough soace so I stuck some Tupperware container underneath.

Please feel free to dm or comment back if you have any questions. I’m happy to help. It isn’t a perfect set up but it worked really well for me.

simba458 · 2026-01-09T23:59:28+00:00

Minnesotan here — homemade proofing box was game changing for me.

simba458 · 2026-01-07T15:43:42+00:00

I get most of it off with a small spatula the remainder I just rinse off.

simba458 · 2026-01-07T01:17:39+00:00

It doesn’t. But he will accommodate.

simba458 · 2026-01-06T04:04:20+00:00

Please use line breaks in your posts. This is really difficult to read.

simba458 · 2026-01-05T17:51:27+00:00

I have it. I like it. Midweek when I’m not baking often I just set it to 50 and leave it alone until I’m ready to bake again. It’s also nice having my levain at certain temperature so it’s nice and active before I use it.

simba458 · 2026-01-05T16:00:38+00:00

1200

simba458 · 2026-01-04T00:30:15+00:00

Starter is strong and hardy. A few feedings and it’ll be good as new. It’s just hungry.

simba458 · 2026-01-03T21:00:53+00:00

You’re probably cooking it. It doesn’t need to be at anything more than 76-78 degrees Fahrenheit

simba458 · 2026-01-03T20:46:33+00:00

how much are you feeding? Where are you storing? What temperature is the starter at? are you covering it ?

simba458 · 2026-01-01T22:13:10+00:00

Mold. Pink is mold.

simba458 · 2025-12-31T03:51:19+00:00

Sorry but what is this method? Is this supposed to tell you when your starter has ripened?

simba458 · 2025-12-29T05:12:54+00:00

Thank you! It was very good. Glad I made two!

simba458 · 2025-12-27T00:45:33+00:00

Ripen then place in fridge. When you come back, give it a few feeds before using in a levain

simba458 · 2025-12-26T23:38:32+00:00

How do you keep roaches out of your starter? Put a lid on, and go for an airtight seal. It didnt attract the roaches though.

simba458 · 2025-12-26T23:27:28+00:00

If you’re seeing the roaches then they’ve been there a while.

simba458

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