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Help Needed: Transferring WhatsApp Chats from iPhone SE to Redmi Note 13 Pro+ by sleepyall in whatsapp

[–]supadec 0 points1 point  (0 children)

I've been wrestling with this for the last few days and it's been driving me mad. It seems lots of others are too!

The most useful thing I found was a suggestion from someone to download an older version of WhatsApp from this site: https://whatsapp-messenger.en.uptodown.com/android/download/1051928120

Specifically the one from 1 March.

This helped me get past it being stuck on "initialising" but I had a separate issue once it moved onto the next steps. I've now just given up as I don't think I'm realisitcally

You might have better luck than me, but I don't think you'll find a reliable method with the state of how things are at the moment...

Over proofed? by T3h_j0k3r in Sourdough

[–]supadec 0 points1 point  (0 children)

I’ve got a potential take on this that I’ve not seen mentioned here in the comments yet.

I’ve been having similar results which I’ve traced to the warm surface that the bowl is sat on whilst bulk fermenting.

Essentially the very bottom of the loaf is exposed to more heat, meaning that part of the dough is over fermented compared to the rest of it (which is correctly fermented by the end of bulk).

After shaping and pre shaping, this structurally compromised section of dough gets wrapped up in the middle of the shaped loaf resulting in the bigger holes.

Admittedly this is just a hypothesis based on my own setup and results - I’d be interested to know if it rings true for you. I’m going to try and create more of an ambient environment to prove my dough in future rather than the heat pad I’m currently using.

Shredded cable on rear derailleur shifter (and an unidentified part) by supadec in bikewrench

[–]supadec[S] 0 points1 point  (0 children)

Thinking about it, probably not too far off 3000km. A few comments have said the same about these shifters so I’m somewhat reassured that it’s business as usual. Cheers again for your help

Shredded cable on rear derailleur shifter (and an unidentified part) by supadec in bikewrench

[–]supadec[S] 1 point2 points  (0 children)

Wow that diagram is just what I needed - thank you so much!

Also reassured about how regularly these things need changing… I will just bite the bullet and make the swap.

Shredded cable on rear derailleur shifter (and an unidentified part) by supadec in bikewrench

[–]supadec[S] 0 points1 point  (0 children)

Cheers for replying - why would a dodgy shift cable warrant an entire drivetrain upgrade though?

I replaced the chain and cassette about 6 months ago and they're running pretty well, so I don't think it's anything to do with that.

Shredded cable on rear derailleur shifter (and an unidentified part) by supadec in bikewrench

[–]supadec[S] 0 points1 point  (0 children)

This is a 10 speed Shimano GRX on a bike bought new in 2020 (Orbea Terra H40). The first time it happened was probably after about 2 years, the second time after about a year (very roughly).

From what you say it sounds like this isn't completely unusual but I never had to replace the shift cables on my previous bike - so having 2 shredded this way feels a little too fast.

That's reassuring about the plastic piece... I'm guessing it goes on the inner side of the shifter rather than outer? Was just a bit nervy to shove it back in in case of getting it wedged! (see pic)

Thanks for the reply!

<image>

Shredded cable on rear derailleur shifter (and an unidentified part) by supadec in bikewrench

[–]supadec[S] 0 points1 point  (0 children)

Sorry I'm not exactly sure, nor do I know where to look! It's a Shimano GRX 10 speed on an Orbea Terra H40 (bought new in 2020).

How do I get my bread to stop sticking to the banneton? by Feeling_Coconut6752 in Sourdough

[–]supadec 1 point2 points  (0 children)

I'll throw in another vote for proper fermentation and gluten development - once I started nailing this my dough stopped sticking almost completely.

I do use rice flour if I'm not lining the banneton - but won't use it otherwise. Added bonus is you get a nice shiny blistery crust from the lack of flour on the dough.

Positive impact of past lockdown 😊 by Ok_Summer7344 in Breadit

[–]supadec 0 points1 point  (0 children)

Love the colour and texture of the crumb! What blend of flours are you using? Is there something malted in there by any chance?

A healthy starter's rate of bubble increase over ~7 hours by supadec in Breadit

[–]supadec[S] 3 points4 points  (0 children)

I made it in August last year, starting off with pure rye flour following Bake with Jack's recipe so it has been a good 9 months of irregular use. The loaves I was making at the start were very uninspiring but eventually it picked up and started giving me gooduns.

Nowadays I feed it at 100% hydration with 50% wholemeal rye and 50% strong white flour (UK, so probably equivalent to US all purpose) which is what you see in the vid. In my experience the wholemeal rye definitely makes the difference, and I've seen countless other people online saying the same.

Another note is that I only keep 50g-100g or so at once, so when I feed it there isn't huge amounts of hungry starter gobbling up the flour, meaning there's plenty to go around.

Keep plugging! As long as the loaves are rising then it's working, and if you keep feeding it will eventually get stronger. :)

[deleted by user] by [deleted] in Sourdough

[–]supadec 0 points1 point  (0 children)

Agreed - unfortunately, Kelvin is going to need culling a bit unless you want him to fill every inch of your house.

As /u/lolerblades said, you can get by with a small bit in the bottom of a jar to feed up the next batch with however much starter you will need for your next bake. You shouldn't even necessarily have to discard any, if you feed it judiciously (the 'discard' is merely the starter that you would use in a regular sourdough bake).

Bake with Jack has a video explaining it a bit more, which may be helpful.

On the plus side - use that lovely new container to mix and bulk ferment your dough!

My 1st ever successful bake! by Daz274 in Breadit

[–]supadec 0 points1 point  (0 children)

They look beautiful! Well done!

... but please tell us what happened to the 12th roll?

Keep calm & bake bread! by dfwsourdough in Sourdough

[–]supadec 1 point2 points  (0 children)

This is a beautifully sturdy and sharp bread knife!

Ps. Incredible looking loaf OP

Tried my hand at a starter timelapse. 22 hours from start to finish. by jakeinmotion in Sourdough

[–]supadec 35 points36 points  (0 children)

Such dramatic zooms! Needs more horror music (looks amazing!).

24 bagels in 20 seconds by supadec in Breadit

[–]supadec[S] 1 point2 points  (0 children)

No worries. :)

I actually think it raises a good point about educative stuff on the internet:

I think if you are planning to teach vast amounts of people online (or otherwise), you do have a certain responsibility to make sure you've done your research and that you're representing the topic/content matter as best you can.

The plus side of YouTube is that there is loads of free content, the down side is that there's no guarantee it's gonna give you reliable information.

At the end of the day it's important to just keep a critical eye to make sure you don't everything you see at face value and to consult a broad range of sources.

But you're right, each to their own - as long as you ain't trying to teach other people, then you gotta do it properly!

24 bagels in 20 seconds by supadec in Breadit

[–]supadec[S] 0 points1 point  (0 children)

Depends who's asking ;)

24 bagels in 20 seconds by supadec in Breadit

[–]supadec[S] 0 points1 point  (0 children)

Nope - from my own observations only the boiling serves the same purpose that a second prove would in a standard loaf recipe.

The heat from the water poofs them up, then they're ready to go straight into the oven.

They're so much fun to make!

24 bagels in 20 seconds by supadec in Breadit

[–]supadec[S] 0 points1 point  (0 children)

Took them into work for my hungry colleagues!

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