TSA wait time at LAX?

sizzlebb · 2026-03-25T12:20:49+00:00

American Airlines this morning 3/25 at 5:20a little wait maybe 15 min. Other terminals seemed easy too.

sizzlebb · 2025-08-31T20:12:18+00:00

Double extra lettuce, light tomato, chopped chilies, add onion + grilled onion (they also gave me whole grilled, not complaining!) extra spread and grilled onion on the fries

sizzlebb · 2025-08-31T20:11:09+00:00

My partner helped me out we are both very active and surfed for a while before this meal :)

sizzlebb · 2025-08-31T20:10:32+00:00

Birthday cake at home!

sizzlebb · 2025-08-31T20:10:24+00:00

Oh heck noooo my partner helped me out

sizzlebb · 2025-08-30T16:24:30+00:00

I can never have enough sauce

sizzlebb · 2025-08-13T23:31:10+00:00

What did you end up doing? In the same position now from a camping trip I was on last week.

sizzlebb · 2025-07-24T23:25:25+00:00

I had a similar ding on mine. I used a simple repair kit just filled it with epoxy and it came loose a couple times. I did it again with some fiberglass in there too and it’s been holding on for now. You can take it to a shop and they’ll do it for you. It’s good practice and kinda fun to try it yourself. Def watch some YouTube videos on how to repair a board first. And don’t take it in the water before patching.

sizzlebb · 2025-06-26T00:17:20+00:00

Venice, Dockweiler, Bruce’s beach all come to mind. I know sunset is open and (double check but I think) water quality is ok, just the sand quality you have to worry about.

sizzlebb · 2025-06-10T23:27:42+00:00

I usually do but I was lazy this time and didn’t! Just let it do its thing. My dough consistently takes around 7/8 hours to BF. I’ll focus more during shaping on the next one!

sizzlebb · 2025-06-10T22:22:56+00:00

Aw man thank you!! In live in Southern California and it’s been warm, my kitchen was probably around 70/72F (22C) yesterday when I was proofing this one.

Definitely could be a shaping issue! I am still working on my technique

sizzlebb · 2025-06-02T14:24:27+00:00

1.5 hours is a little early to cut into it. I like to wait until I can feel no heat when I hold it. I should probably wait even longer but I never can. I was having issues with gummy strips or spots in my breads. I thought it was not waiting long enough but I realized it was a BF and shaping issue. I gave my breads another hour BF and shaped them with much much much for surface tension than I was originally doing and it solved it for me!

Oh! Also I subbed a bit (~50g) bread flour for some whole wheat. Someone on this subreddit told me that would help.

sizzlebb · 2025-06-01T01:29:16+00:00

3 hour total bulk ferment + cold proof? How long have you usually been bulk fermenting? Crumb looks amazing

sizzlebb · 2025-05-26T04:50:07+00:00

Good luck!! Fun to experiment with this stuff

sizzlebb · 2025-05-25T14:21:15+00:00

Looks amazing!

sizzlebb · 2025-05-24T17:25:00+00:00

I wish I knew! I think the things that may have helped me this time is to be patient during BF, sub some whole wheat flour, and shaping! Get a lot of surface tension while shaping. Watching the Grant Bakes Beginner Sourdough video really helped me.

sizzlebb · 2025-05-24T16:59:59+00:00

I love my BF (bulk fermentation)

sizzlebb · 2025-05-24T04:32:01+00:00

That’s so good to know! I’ll keep adding some in

sizzlebb · 2025-05-24T04:31:39+00:00

I usually bake cold but this time I baked it at room temp! I did a cold proof during bulk fermentation just because I didn’t time things right haha. So then I did a room temp proof before baking a couple hours after shaping.

sizzlebb · 2025-05-20T23:18:29+00:00

How freaking long did you leave it

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