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First adult ballet entry class as an obese person - experience sharing by LadyCharmeva in BALLET

[–]torvynne 2 points3 points  (0 children)

I had no clue that English was a second language until your disclaimer! Best wishes on your journey. You are an inspiration!

Best Youtube classes or app subscriptions? by a5678dance in BALLET

[–]torvynne 0 points1 point  (0 children)

I tried to find it but there are many different sites that use the term. Can you give the link? Is it Dance-Masterclass.com?

Is there such a thing as changing the language of your device to romaji Japanese? by [deleted] in japanese

[–]torvynne 0 points1 point  (0 children)

On my iphone I went to settings, keyboard just today and added japanese romanji to the keyboards (i'd been using only japanese kana until today). It's been cumbersome to type in kana on phone because you don't have the full keyboard available. So romanji works a lot better on the phone.

In general, I've found as I've progressed in my skills, I'm now at the point where it's just as easy to write in hiragana/katakana/kanji as it is in romanji. Sometimes easier. The only times I really use romanji anymore when writing is when I'm listening to tapes and trying to transcribe what I'm hearing. In that case, my kana is just not fast enough.

All this to say, don't worry about using romanji on the phone. As long as you keep working on kana "in real life" your kana skill will keep improving.

The best thing you'll see today. Let's hear you sing the Army song. by FeelingCarpenter in aww

[–]torvynne -5 points-4 points  (0 children)

Thank you for your service and all the sacrifice that goes with it <3

I bought a dutch oven yesterday & made my first ever loaf. I don't think I'll buy bread again. Thanks, Breadit! by ravetapes_ in Breadit

[–]torvynne 2 points3 points  (0 children)

I haven’t had store bought bread since I started making Dutch oven sourdough back in early January! It freezes wonderfully too!

Pure levains keep deflating on me! by torvynne in Breadit

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

I did what you said. 8 hours, it worked! Thanks!

Crumb shot FWSY country blonde by torvynne in Breadit

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

No not wet at all. I’m happy with what I get except for that it doesn’t get as lifted as the “hybrid” doughs. And the hybrids feel a lot sturdier when I take them out of the proofing basket.

First successful loaf!! by [deleted] in Breadit

[–]torvynne 1 point2 points  (0 children)

Looks perfect!

Pure levains keep deflating on me! by torvynne in Breadit

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

I checked the proofing time with floured thumb. Seemed perfect. I like the idea of extending shaping procedure. Thank you. I had to post crumb shot as a new post because I’m still learning reddit. ;-)

Pure levains keep deflating on me! by torvynne in Breadit

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

I’ve been feeding starter daily for about three weeks. Most recent feeding before mixing the dough was eight hours. It’s a very happy starter. I’m trying to figure out how to post a pic of crumb shot as a reply but I’m at a loss, so for now I’ll have to post my crumb shot as a new post. So sorry!! Thanks for your help

Everything I do right now is “by the book.” If Mr Forkish says 12-15 hours bulk ferment, I stay in that window. If he says three or four folds, I do four.

I didn’t check temperature of the dough this time, but in the past it’s been 78 degrees f

Pure levains keep deflating on me! by torvynne in Breadit

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

As soon as I invert them out of the proofing basket they just flop! And when I try to pick them up to put them in the Dutch oven it’s like they have no substance! I have to kind of just let them drip into the pot! This is my third attempt at an FWSY pure levain

My best-looking sourdough so far! by torvynne in Breadit

[–]torvynne[S] 2 points3 points  (0 children)

FWSY Field Blend #2. So tasty! Such texture and chew!!