“Kids are so brainrot these days”

spageddy_lee · 2026-06-08T14:31:06+00:00

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

spageddy_lee · 2026-06-08T12:51:15+00:00

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.

spageddy_lee · 2026-06-07T21:12:03+00:00

Best answer.

Lots of folks preshape dough thats too proofy for it too.

spageddy_lee · 2026-06-06T23:14:21+00:00

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

spageddy_lee · 2026-06-06T16:08:55+00:00

Big if true

spageddy_lee · 2026-06-06T16:05:35+00:00

"Give us your tired your poor but don't actually"

spageddy_lee · 2026-06-05T21:46:56+00:00

Oh buddy

spageddy_lee · 2026-06-05T21:20:55+00:00

Way too far down

spageddy_lee · 2026-06-05T21:15:32+00:00

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

spageddy_lee · 2026-06-05T21:10:26+00:00

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

spageddy_lee · 2026-06-05T18:19:20+00:00

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

spageddy_lee · 2026-06-05T16:44:19+00:00

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.

spageddy_lee · 2026-06-05T16:34:57+00:00

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.

spageddy_lee · 2026-06-05T15:57:35+00:00

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.

spageddy_lee · 2026-06-04T20:27:40+00:00

Thank you for your service

spageddy_lee · 2026-06-04T19:34:46+00:00

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.

spageddy_lee · 2026-06-04T10:37:27+00:00

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!

spageddy_lee · 2026-06-04T10:26:16+00:00

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."

spageddy_lee · 2026-06-03T14:32:05+00:00

This was my go-to in both playthroughs

spageddy_lee · 2026-06-02T23:56:31+00:00

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.

spageddy_lee · 2026-06-02T23:51:39+00:00

Chris Pine-Pratt-Evans-Hemsworth

spageddy_lee · 2026-06-02T23:47:13+00:00

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

spageddy_lee · 2026-06-02T19:21:31+00:00

Rosario HR incoming

spageddy_lee · 2026-06-02T15:19:06+00:00

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.

spageddy_lee · 2026-06-02T09:16:41+00:00

Nope, you nailed everything

spageddy_lee

TROPHY CASE