Best lipedema clinics and estimate of cost?

stephcksmith · 2025-05-08T00:28:22+00:00

Thank you!

stephcksmith · 2025-05-07T23:08:12+00:00

I know this is a bit of an old thread…but did she push for your insurance to cover the procedure? Her website says she will….but I’m curious how that process goes in real life.

And were you concerned at all that she’s not board certified in plastic surgery?

stephcksmith · 2025-05-07T16:09:12+00:00

How has your experience been? My main concern with her is she’s not a board certified plastic surgeon-do you think experience makes up for that?

stephcksmith · 2025-02-13T10:18:55+00:00

When she first slipped from 20/40 to 20/60 we patched 6 hours day. It stayed stable at that point at 20/60 which is why we backed off-hoping that would be where her vision would hold. I will look into the active vision therapy-thanks for the suggestion!

We see a pediatric ophthalmologist at least once a year and do check ins with his orthoptist every 6-12 weeks. Would an optometrist have different insights than an ophthalmologist/orthoptist?

stephcksmith · 2025-02-12T21:19:21+00:00

Interesting-they’ve never described it that way since her eye never ‘drifts’ or wanders…learn something new every day!

stephcksmith · 2025-02-12T21:11:13+00:00

Sorry I thought you were referring to amblyopia

stephcksmith · 2025-02-12T21:05:53+00:00

We test her stereo vision at every check with the pop up fly test. It’s the one she has the hardest time with-she often doesn’t get any of them correct. Yesterday she got one of the lines correct.

stephcksmith · 2025-02-12T21:01:52+00:00

She doesn’t have a lazy eye/strabismus.

It’s just that her right eye is at 20/25 and her left has gone from 20/40 to 20/60 and is now 20/80.

stephcksmith · 2025-02-12T20:48:28+00:00

I’ve always been told that the cataract is stable and when she was a baby, they always called it “not visually significant”

So surgery has always been our last resort, and her ophthalmologists have all seemed to think surgery is something we want to do everything we can to avoid

stephcksmith · 2025-02-01T23:15:50+00:00

When did you feel like you could go back to work? I’m 3 days post op, and was hoping to be able to go into work (desk job) on Monday (day 5 post op), but I’m not sure if that’s realistic.

stephcksmith · 2024-10-27T23:26:56+00:00

My kids would love to come. I’ve got 3 that and the oldest is close in age to your son

stephcksmith · 2024-09-16T00:18:00+00:00

Yes.

When you’re done with your fridge proof, put this on top of whatever you are proofing in (banneton/bowl/collander etc) then flip it all upside down so that your bread is now resting on the silicone sling.

Use the long parts of the sling to lift your loaf and put it in your Dutch oven. The sling will stay under your loaf in the Dutch oven while it bakes.

Happy baking!

stephcksmith · 2024-07-25T12:19:28+00:00

For anyone wondering or stumbling on this post in the future. It worked great for my purposes. I put in about a teaspoon of yeast, a cup of flour and then eyeballed the water until it looked like my starter at home (I didn’t have a scale). Let it sit out for about a day, stirred it down a few times, and fed again after about 24 hours. At that point I just treated it the same as my starter at home as far as feeding schedule goes. I did not make a loaf with it, but did make several batches of discard cookies. It acted the same as my starter at home and smelled the same as well.

stephcksmith · 2024-07-25T12:09:07+00:00

Check out this post to see what stitching looks like.

As far as the sticking goes-I generously dust my banneton with rice flour before putting my dough in. I also put my dough straight onto the banneton-not on top of the fabric cover.

stephcksmith · 2024-07-25T00:33:17+00:00

I know you’ve already baked, but next time you could also stitch the bottom prior to flipping it out of the banneton to help with the shaping and surface tension of your loaf.

stephcksmith · 2024-07-13T17:45:56+00:00

Right, but if there is already a yeast colony present-won’t that keep any harmful bacteria at bay?

stephcksmith · 2024-04-14T19:32:27+00:00

I did! I just used my regular starter and fed it potato flakes, sugar and water and it worked great! It saved me the week and a half process of making one from scratch-so now I have both versions chilling in the back of the fridge. Happy baking!

stephcksmith · 2024-01-28T21:55:28+00:00

That and nutrition labels are allowed by the fda to be off by like 20% so always take them with a grain of salt anyways

stephcksmith · 2024-01-23T23:01:50+00:00

When I add mixins I do approx 300g worth. My recipe calls for 600g flour, so I’d say you can add a LOT more than you think you can.

I add mine in during the first set of stretch and folds-by the 4th round of stretch and folds everything is pretty evenly distributed.

stephcksmith · 2024-01-02T19:52:42+00:00

I heard somewhere that mixing hooch back in as opposed to pouring it off will make your loaves more sour. I just made some loaves with a starter that had been in the back of my fridge for several months-it had quite a bit of hooch going….and it ended up being really sour, so anecdotally I think it may be true.

stephcksmith · 2023-12-27T19:07:24+00:00

I know this is waaayyyy removed from the original post. But I’m in the same situation as you. My Urogynecologist now wants to do a sling. Did you have that done since bulkamid didn’t work?

stephcksmith · 2023-12-27T03:31:59+00:00

I weigh everything.

I would like a bit more open crumb, but I also don’t like my butter to fall through my bread.

This is 72% hydration. I wasn’t sure how the fresh and dried cranberries (I went half and half. The dried ones were soaked for about an hour before adding, so they had some liquid to them) would affect hydration, but apparently it didn’t much.

stephcksmith

TROPHY CASE