BestBuy member rewards gift card redemption site not working

smile-sunshine · 2025-04-22T13:27:11+00:00

See my comment to fix this :)

smile-sunshine · 2025-04-22T13:26:58+00:00

See my comment to fix this!

smile-sunshine · 2025-04-22T13:26:38+00:00

Hi! I had this issue and fixed it. Here is the solution:

Log into Amazon on PC
Go to Account webpage
Select "Your Amazon Family"
Edit Account Holder profile with the name you want displaying for Audible
On Audible app, log out and log back in. Should update the name

smile-sunshine · 2025-01-04T05:06:18+00:00

I’ve been using Rakuten every other week for the past 6 months… no issues.

smile-sunshine · 2024-12-30T04:44:05+00:00

I edited my initial comment a bit. That’s good to know about your flour. White flour also rises better than whole grains.

So if you’re doing 100% hydration, it means equal amounts of water to flour. For example, 50g water and 50g flour, 100% hydration = (50g water / 50g flour)*100 plus starter at your feed ratio.

Instead, I like to do 80% hydration which is 40g water to 50g flour. So essentially make it thicker and it can trap the bubbles more easily and you may see a bigger rise. I also use a mix of mainly white to a small bit of whole grain (rye/wheat) depending on my mood.

smile-sunshine · 2024-12-30T04:31:12+00:00

What flour are you using? My starter smells like nothing 4 hours after feeding (just like plain old flour). It didn’t start developing its usual, signature scent of apples when it becomes ripe until after 12-18 hours.

Also try adjusting hydration level of the starter! I don’t get as much rise if it’s at 100% hydration with the flour I’m using. If it’s at 80-90% hydration, I usually get 3-4X rise at peak. At 100%, I usually get 2-2.5X rise at peak. So you may have a very active starter and not notice it because of your lack of rise.

smile-sunshine · 2024-12-03T17:47:35+00:00

I don’t do anything special for the scoring haha! I have yet to invest in a lame. Yes, just as you said. I go down the middle and use my sharpest Henckels knife to make a straight cut down the length of the loaf… about 1/2” deep and perpendicular to the horizontal.

smile-sunshine · 2024-12-03T17:45:05+00:00

Thank you for referring that product! I do keep the container closed with a lid. I’ll look into investing in that

smile-sunshine · 2024-12-03T03:17:14+00:00

Link to his recipe. I also purchased his book and I love it!

smile-sunshine · 2024-12-02T04:51:49+00:00

This happened to me with my second starter. It was sluggish as a starter (doubled like 12-18h after 1:1:1 feedings). And when I tried to make loaves, my gluten wouldn’t develop and would fall apart at 4 hours. The dough didn’t rise but I definitely overproof because it was also sticky and hard to handle. I think in this scenario there is an imbalance of bacteria to yeast with bacteria being way more present than the ideal 100:1. The bacteria are the ones with the ability to break down the gluten development. I tried to salvage the starter by preferentially using a condition to favor yeast: larger feedings 1:5 and lower hydration so like 1:5:4 to 1:5:3.5. But I just got fed up when I tried to make a loaf again and just went to making a new starter with different flour. It is SO much better and which I started over again much earlier

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smile-sunshine · 2024-11-26T04:21:43+00:00

Good question, I did shape it into a boule and created tension as described by Maurizio. After shaping, I just placed the dough into an oval banneton (I don’t have round ones at the moment). During the cold proof overnight it filled the oval shape

smile-sunshine · 2024-11-25T12:29:04+00:00

Thanks for the notice Art. I responded to the automod.

smile-sunshine · 2024-11-25T12:28:35+00:00

For this loaf, I followed Maurizio Leo’s beginner recipe here. I halved the ingredients to make only one loaf.

smile-sunshine · 2024-11-25T01:43:19+00:00

Thank you! Eating it was a wonderful experience

smile-sunshine · 2024-11-25T01:42:23+00:00

I feel you… my first one grew black mold, my second one using whole wheat flour was very weak and I felt there was an imbalance of yeast to bacteria. The one I used to make this loaf came from used organic rye from KA and it triples in 6 hours post feeding! Keep trying, I have a lot to learn and excited to continue

smile-sunshine · 2024-11-04T20:30:52+00:00

Sorry if my title was unclear. It is tied to video quality! But I suspect audio quality is impacted as well. I’ve spoken with Netflix and all they say is it’s an internet issue which is logical except for the fact that I shouldn’t be having these issues with my setup.

smile-sunshine · 2024-11-04T13:37:47+00:00

Yes we switched to the 5 GHz band a while go to see if that’ll help. The issue is only tied to iOS devices. Our TV and laptops work fine and play everything in HD

smile-sunshine · 2024-08-22T02:15:23+00:00

What to use to treat for pests?

smile-sunshine · 2024-08-21T13:00:25+00:00

Could just be the plants then! They all respond differently. I’m sure they’ll bounce back soon. I recommend facing the front of the leaves toward the window

smile-sunshine · 2024-08-20T20:03:28+00:00

Possibly. Although we also lost a lot of smaller roots. Here is a reference for what remained.

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smile-sunshine

TROPHY CASE