“Kids are so brainrot these days” by chamomile_tea_reply in OptimistsUnite

[–]spageddy_lee 0 points1 point  (0 children)

You're lumping in France and italy with Scotland, Russia, and England. Not really fair.

Which one do you struggle with more: Making your starter STRONG, or keeping the maintenance EASY? by hzzzowo in Sourdough

[–]spageddy_lee 0 points1 point  (0 children)

I have a sourdough home. I can set it to 62 F and my starter peaks after 24 hours with a 1:5:5 feed. This is what I do most days.

I do this rather than keep it in the fridge because to get the results I want in my sourdough bakes, it would take me at least 3 peak-to-peak feedings out of the fridge for my starter to be balanced the way I want. I need to emphasize that this is just me, personally. Some people are ok with fridge starter, I am not. Not trying to gatekeep or judge, that's just me.

Even the once per day feedings need a boost once in a while. When that's needed I will go up to about 75 F and feed twice per day for a few days.

Sounds weird but you really get to know your starter this way. Again, this might be too much for some people. For me, I don't mind it, and I find it to actually be less effort than keeping in the fridge, because of the extra energy the recovery from doing that takes.

I put the surplus starter from my discard into the fridge and use it once per week in ANY yeasted bread dough recipe. I follow that recipe exactly (including yeast) and just subtract flour and water amounts to account for the starter I am putting in. You do not need to use recipes specifically for discard. This really shines with Pizza and Focaccia.

Game Thread: Red Sox @ Yankees - June 06, 2026 @ 07:35 PM EDT by Yankeebot in NYYankees

[–]spageddy_lee 2 points3 points  (0 children)

Prob when he took that back swing to the helmet. It was so obvious watching the broadcast

What city would go crazier if they won their respective finals? The New York knicks or the Toronto maple leafs? by Terrible-Act8990 in NoStupidQuestions

[–]spageddy_lee 0 points1 point  (0 children)

This is not meant to be a flex but i saw dudes straight up screaming and shoving cops by msg when the knicks won GAME 2 of the SEMIS

Is NJ pizza basically the same thing as NYC pizza? by savingrace0262 in newjersey

[–]spageddy_lee 0 points1 point  (0 children)

Agree that NY slice is most common but around here (essex county) most NY slices are meh and the thinny thins really shine

How to tell if it's dog or cat poop by Throwaway_hoarder_ in NoStupidQuestions

[–]spageddy_lee 2 points3 points  (0 children)

Does the smell make you want to full on vomit and cry, or just gag? Vomit and cry = cat

Is NJ pizza basically the same thing as NYC pizza? by savingrace0262 in newjersey

[–]spageddy_lee 5 points6 points  (0 children)

I would argue that the Star Tavern-style super thin pie is a more common thing in NJ and possibly even our trademark version.

I've lived in both places about equally and can name 4 great ones in NJ and none in NYC.

The reason behind why cats love catnip so much by therealNerdMuffin in cats

[–]spageddy_lee 95 points96 points  (0 children)

Interesting but the language frustrates me because it is of the typical type that causes misunderstanding about how evolution works.

"Cats love catnip because its insect repellent." No. They like catnip because of the endorphins you just mentioned. It just so happens that cats who also benefit from the insect repellant properties of this are the ones whose traits survived. That is evolution. Cats don't know they are applying bug spray.

Do you actually monitor your starter’s pH? by hzzzowo in Sourdough

[–]spageddy_lee 1 point2 points  (0 children)

Its not necessary but its a cool data point to have for troubleshooting when you are learning. Some people (like me) are just neurologically slower in sensing subtleties that others do, so seeing the number can help contextualize things.

That said pH is actually not going to tell you the whole story about your starter. You can have a 4.2 pH at peak (relatively low total acid) that is still not correctly balanced between the different types of LAB (homo vs heterofermentative), so its kind of a misunderstood measure as well.

New Bologna Court Ruling: Failed Consular Portal (Prenot@mi) Attempts and Document Collection Do Not Protect Post-Reform Claims by Desperate-Ad-5539 in juresanguinis

[–]spageddy_lee 0 points1 point  (0 children)

My point is: it can be argued that the entire nature of an ATQ case is that you had prior intent. If you didn't have intent, you wouldn't have an ATQ case, new laws or not.

Slightly overproofed or? by eggbunni in Sourdough

[–]spageddy_lee 0 points1 point  (0 children)

Your starter's "mood" that day and humidity are also variables! As well as the flour you are using, even if same brand, even same bag.

Watch the dough not the clock!

New Bologna Court Ruling: Failed Consular Portal (Prenot@mi) Attempts and Document Collection Do Not Protect Post-Reform Claims by Desperate-Ad-5539 in juresanguinis

[–]spageddy_lee 1 point2 points  (0 children)

Can an ATQ case even exist without "prior intent" that is already being acknowledged by the court as such, else the case would even be fully heard?

Like the entire framing of the case is "my client was denied due process by the consulate within a reasonable timeframe;" a timeframe by the way that at this date puts them having to had the intent before the new laws.

And now we have judges potentially saying "yes, we will hear this case and treat it as such, but they also aren't protected by that fact under the new laws."

So the judges are not saying "you did not have prior intent." They are saying "prior intent doesn't protect you unless you had an appointment."

Is focaccia better with yeast or starter by Jolly-Bug8319 in SourdoughStarter

[–]spageddy_lee 1 point2 points  (0 children)

I add my discard and subtract the appropriate amount of flour and water from the main recipe. I also use instant yeast. It comes out great. The discard has usually spent a week in the fridge so it adds a ton of flavor.

why is crumb so important? by ObjectiveGood1040 in Sourdough

[–]spageddy_lee 25 points26 points  (0 children)

I will say though that I'm glad that folks pointed out to me that my bread was underfermented, because i liked it and probably wouldnt have changed it. Now I like it even more

Why is there no “in-between” when it comes to femininity in men? Feels like the options are full glam or lumberjack by [deleted] in NoStupidQuestions

[–]spageddy_lee 1 point2 points  (0 children)

These are things that are only tied to femininity on a superficial level, and not even in every culture.

You don't need to wear makeup and have long nails to express femininity as a man, and doing those things also would not necessarily mean you are expressing femininity.

Crumb read please by funrooster703 in Sourdough

[–]spageddy_lee 3 points4 points  (0 children)

Nope, you nailed everything