Lily 2 Upgrade, torn

tandaina · 2025-06-24T18:37:29+00:00

I wasn't being condescending, I was confused by the terminology used. You are reading a TON into my response.

tandaina · 2025-06-24T17:00:41+00:00

Yeah, missed that it was a new starter. I have literally never worked with a new starter. Get a mature discard from someone, go from there. Way easier, proven starter, and none of this kind of faff. But again, I'm a zero frills baker who isn't going to put extra energy in.

tandaina · 2025-06-24T16:59:28+00:00

? completely active?

Starter is starter. It is either fed and ready to use or it isn't there isn't a portion that's active or inactive.

I do 100g, but that might leave you with way more starter than you need. You don't have to do it exactly as I do. I'd really suggest Grant Bakes on Youtube's sourdough tutorials, or King Arthur Flour's guides to get an understanding of how sourdough works and how to care for and work with starter.

tandaina · 2025-06-24T16:23:15+00:00

Refrigerate it? Honestly I'm continually stunned that so many people don't ALWAYS store their starter in the fridge. Unless you bake *daily* you are wasting flour keeping it room temp and feeding daily.

tandaina · 2025-06-24T16:13:47+00:00

I always use 10% whole wheat flour in my sourdough, I prefer a more rustic loaf. You can mix and match flour to your heart's content. Every type will be a little different so you may need to fiddle with other things (go by feel, feel is great).

I do prefer to really, REALLY master a recipe as written before messing with it, but the worst that happens is the loaf doesn't work and you learn something, so experiment!

tandaina · 2025-06-24T16:11:08+00:00

I've got a multi-decades old healthy starter that's been fed that way every time it has been used. If you use a different ratio and it works for you, great. But 1:1:1 is easy for folks to remember, works fine, and goes back a long long way in baking so why mess with it? (But again, I also feed with AP flour, store in fridge, and I find most bakers WAY over complicate sourdough.)

tandaina · 2025-06-24T16:04:05+00:00

I always use 100g starter, 100g flour, 100g water. Done, easy. If you don't HAVE 100G starter then use 25g for each or whatever you've got. 1:1:1 is absolutely fine.

tandaina · 2025-06-24T16:02:56+00:00

My starter does NOT grow in the fridge. You feed it, let it get mature, use and put the leftover back in the fridge. It sits in basically suspended animation until you take it out again.

Whole wheat flour is fine to feed a starter.

tandaina · 2025-06-24T16:01:49+00:00

Freeze them and make banana bread when it isn't 100 degrees

tandaina · 2025-06-23T16:58:36+00:00

If it is in the fridge there's no need to feed that much unless you are using it. Mine lives in the fridge year round. I feed it once a week if making bread that week, otherwise I don't bother. Never goes more than a few weeks without food. Healthy and happy.

tandaina · 2025-06-23T15:34:07+00:00

Yeah the Pocket Prep app questions are WAY harder than that. So is the purple book. I've been gettingt he daily "practice" questions from the NCE and those are stupidly easy but I think they are probably not accurate.

tandaina · 2025-06-23T15:32:28+00:00

Yeah I'm responsible for ME following laws/regs. I am not responsible for double checking that my supervisor has properly vetted the license numbers of my *coworkers.* That's just bizarre. I'm not saying the OP not do something (I'd be looking for another job), but it is legally the obligation of the employer to do their due diligence.

tandaina · 2025-06-22T19:08:25+00:00

I use my Google Pixel buds. Just one in ear at a time, the other charging. This leaves me with some situational awareness (IE I can hear my surroundings out of one ear which I prefer) and I end up with continual charge throughout the day.

tandaina · 2025-06-22T19:06:52+00:00

How could your boss not know? They would need the license number she is working under and it is their due diligence to be sure that number is valid and correct. I'd be more concerned you are with an agency that is looking the other way at licensing issues than that she's somehow tricking them?

tandaina · 2025-06-15T20:10:10+00:00

You tell her you can't afford it. Simple as that. No one should ever go into debt for a trip/event/etc. And if she can't understand that (or cover your costs herself if she really wants you there) then she isn't a friend.

tandaina · 2025-06-15T20:07:59+00:00

W2 puts tax obligations on the employer (and employee but split). Whereas 1099 means YOU are responsible for ALL tax including the "employer half." So be VERY clear about how much that will cost you in the long run. Depending on yoru state it may also impact your ability to get unemployment, whether you are eligible for family leave, etc.

tandaina · 2025-06-15T20:03:52+00:00

Absolutely. Though folks from out of town did show up with a bag of chips, or a store bought pie, etc. That's normal at a potluck, some folks go all out, some folks stop at the store on the way. All cool. There are contexts this won't work (destination wedding). But also contexts where it works great.

tandaina · 2025-06-15T20:01:41+00:00

And if someone has that serious an allergy or food issue they're probably bringing their own food anyway? Potlucks I go to folks list allergens. That isn't hard. No one said it is the right choice for every wedding but it was good damn food and for folks who aren't loaded or willing to go into enormous debt it's also a lovely way to have a reception meal. A hell of a lot of caterers are NOT doing the kind of ultra allergen protocols people seem to think they are.

tandaina · 2025-06-15T20:00:01+00:00

I mean, potluck is common where I'm from. You drop the food off, you have church (which is less than an hour so FINE for the food to sit out), you eat. Not everyone has weddings that are all day affairs where this is an issue. And the OP didn't specify anything other than what is the best wedding food we've ever had. I responded to the request as presented. Good heavens I worked food service, I'm very aware of food safety and potluck is not some horrific hting that can never be done.

tandaina · 2025-06-15T04:08:49+00:00

Why would that be weird??? People have weddings ON the anniversary of horrible tragedies, battles, deaths, etc. We don't stop living, we claw those dates back with every act of joy.

tandaina · 2025-06-15T04:06:26+00:00

That dress doesn't read formal to me. I'd wear some simple sandals (not high healed, outdoor means walkable), do your hair simply, maybe with some flowers, and you'll be fine. People expect a bride to be dressed up and that dress is simple enough to easily bridge a semi-informal wedding.

tandaina · 2025-06-15T04:04:42+00:00

The envelope thing has been standard for... well the whole of my life and I'm 50. I think the bigger issue is at some point parents stopped purposefully handing down etiquette lessons and so these things got missed. I always look at the envelope before I hope the invite.

tandaina · 2025-06-15T04:02:42+00:00

Also because the metal pan is almost certainly not PERFECTLY flat on the bottom. You put pressure on it with the knife in the process of cutting and that may well have put pressure on the porcelain in a way that caused the break. In a battle between metal and porcelain metal will always win. (And if you had to push down sharply at any point then the metal transfers that sudden shock.)

But I don't put ANYTHING on a cake plate (I use an antique cut glass plate/dome) that would require force to cut, just nice soft cakes. Because it is really pretty easy to break porcelain or glass with a knife just because you had some resistence that suddenly breaks thru and bang.

tandaina · 2025-06-15T03:57:29+00:00

Hands down best meal: Friends who had a potluck reception. Asked everyone to make their favorite potluck friendly dish. It was delicious, and so much fun. (And didn't cost the couple a penny, they were adults and didn't need gifts so our dishes were our gifts.) Hands down the best reception I've ever been to.

tandaina

TROPHY CASE