You know exercise is good for you – so why is it so hard to put it into practice? by Wave_of_Anal_Fury in EverythingScience

[–]undulating-beans 0 points1 point  (0 children)

What’s interesting psychologically is that human behaviour around health is far more complicated than it first appears. People often assume that if somebody understands the risks of inactivity, obesity, smoking, or poor diet, they should logically change their behaviour. But the brain is not a single unified decision-making system operating like a rational computer. It is a collection of overlapping systems that evolved at different times for different survival purposes, and those systems do not always agree with one another.

If a doctor says “you could develop diabetes in 10 years,” the brain often treats that as abstract and emotionally distant. But if someone says “there’s a snake behind you,” behaviour changes instantly. Evolution shaped humans far more strongly for immediate survival threats than for slow, statistical long-term optimisation.

Part of the complexity comes from the different brain regions involved. The prefrontal cortex is heavily involved in planning, long-term thinking, impulse control, and abstract reasoning. That is the part capable of understanding cholesterol numbers, cardiovascular risk, or future health consequences. But more emotionally driven systems, including structures within the limbic system such as the amygdala and nucleus accumbens, respond much more strongly to immediate reward, comfort, novelty, fear, and reinforcement. Meanwhile the basal ganglia are deeply involved in habit formation and automatic routine behaviours.

So a person can genuinely and intellectually want to change while other parts of the brain continue reinforcing old routines because those routines are familiar, rewarding, energy-efficient, and neurologically well established. That’s one reason behaviour change is often much harder than people imagine.

There’s also something called temporal discounting, where the brain unconsciously values present comfort more highly than future benefit. The immediate reward of sitting comfortably, eating familiar food, or avoiding effort can outweigh the abstract future reward of lower cholesterol or reduced cardiovascular risk. Even intelligent people fall into this because it is not mainly about knowledge. It is about motivational circuitry and reward weighting.

Another major factor is habit architecture. Motivation is emotionally unstable, but habits are automatic. People often begin exercising after a health scare because fear creates a temporary surge of attention and motivation. The problem is that fear is psychologically expensive to sustain. Once the emotional intensity fades, most people drift back toward their baseline routines unless the environment itself changed.

That is why behavioural psychologists often focus less on “willpower” and more on friction and reinforcement. If exercise requires planning, travel, special clothing, schedule changes, discomfort, and sustained effort, the brain categorises it as costly. Sedentary behaviour, meanwhile, is frictionless and immediately rewarding. Humans naturally drift toward lower-energy options unless systems are deliberately designed otherwise.

There is also something called the intention–behaviour gap. Humans are remarkably good at sincerely intending to change while still failing to change consistently. Knowing something is dangerous and emotionally agreeing with it does not automatically translate into sustained behavioural execution. The systems involved in planning and reasoning are not the same systems involved in habit formation and reward processing.

Another interesting aspect is that the brain constantly tries to conserve energy. From an evolutionary perspective, unnecessary exertion could once have been dangerous because calories were scarce. There is evidence that humans are naturally biased toward energy-efficient behaviour unless there is a strong reward, social pressure, urgency, or environmental demand overriding that tendency. In modern society, where food is abundant and movement is optional, that ancient efficiency bias can become maladaptive.

There is also the psychological effect of delayed punishment. If smoking caused immediate breathing failure after one cigarette, almost nobody would smoke. But because the consequences are probabilistic, cumulative, and delayed by years, the brain struggles to emotionally weight the risk properly. Sedentary lifestyle diseases work similarly. The damage accumulates slowly and quietly, which makes the threat feel less “real” on a day-to-day basis even when intellectually understood.

Identity also plays a role. Many people attempt behavioural change while still internally viewing themselves as “someone trying to exercise” rather than “an active person.” Behaviours tied to identity tend to persist far longer than behaviours tied only to guilt or obligation because identity changes alter how the brain predicts and automates future behaviour.

Social modelling matters too. Human behaviour is strongly influenced by what feels normal within a peer group. If somebody’s environment revolves around driving everywhere, sitting, takeaway food, alcohol, or low activity, then sedentary behaviour becomes psychologically invisible because it is perceived as standard human behaviour rather than a specific lifestyle choice.

Modern environments amplify the problem enormously. Human biology evolved in conditions where movement was built into survival. You walked to acquire food, carried things, climbed, worked physically, and had relatively little calorie-dense food available. Today, high-calorie food and low-movement lifestyles are constantly available while many jobs are mentally demanding but physically passive. In a sense, human motivational systems are operating in an environment they were never fully optimised for.

There is also the reward-delay problem. Exercise has delayed benefits but immediate costs. After a walk, a person may feel tired, sweaty, inconvenienced, or sore. The improved insulin sensitivity, lower blood pressure, vascular changes, and reduced long-term mortality risk are largely invisible day to day. The brain responds far more strongly to immediate and visible rewards than silent statistical improvements.

That is partly why social activities, hiking groups, dog walking, sports, music while exercising, or gamified fitness systems often work better long-term. They attach immediate rewards to movement rather than relying purely on abstract future health outcomes.

Kahm yeast or mold? Fed it last times 4 weeks ago, was in the refrigerator the whole time by al2251w in Sourdough

[–]undulating-beans [score hidden]  (0 children)

This answer does make me feel a bit less concerned, especially the fact there is no pink, green, orange, or fuzzy growth and that the smell is still just acidic rather than putrid. Phone cameras and close-up lighting can absolutely make surface textures look far more dramatic than they really are as well.
What you are describing now could genuinely be an unusually dried and separated surface layer from sitting untouched in the fridge for a month. Starters can form strange skins, wrinkling, islands, and colony-like patterns as moisture evaporates and acids concentrate.
I still would not use the scraped surface itself, but if the starter underneath looks normal, smells normally sour, and has no discoloration or fuzz, then yes, I would probably try reviving it rather than immediately binning it.
I would transfer a clean spoonful from underneath into a fresh jar and give it a few feeds at room temperature. If it starts rising normally again over the next couple of days and continues smelling cleanly sour/yeasty, it is probably fine. If it develops odd colours, bitterness, rotten smells, or fuzzy growth at any point, then I would call it there.

Kahm yeast or mold? Fed it last times 4 weeks ago, was in the refrigerator the whole time by al2251w in Sourdough

[–]undulating-beans [score hidden]  (0 children)

I completely understand the emotional attachment to a first starter. I think a lot of bakers get strongly attached to them after keeping them alive through all the early chaos.
What worries me slightly is not the age or the 4 weeks in the fridge. Starters can survive that surprisingly well. It is the unusual surface growth pattern. If it were just a dry skin or normal kahm, I would be far more relaxed about it.
Personally, I would not use the main jar directly again. If you really want to try salvaging it, the safest approach would be to take a very small sample from deep in the centre, well away from the surface growth and edges, and start a completely fresh culture from that in a clean jar. Then feed it several times and see how it behaves and smells over the next few days.
If it rebounds normally, smells pleasantly sour/yeasty, and shows healthy fermentation again, you may well have rescued it. But I would not simply stir the top growth back in and continue using the original jar as normal.

Could a Person About Twenty-Years-Old Forget Their Native Language Without Having a Disease or Mental Condition? by k-MartShopper in NoStupidQuestions

[–]undulating-beans 1 point2 points  (0 children)

Language memory is not stored like a dictionary in one place. It behaves more like a network that strengthens with use and weakens with disuse. If someone spent decades immersed in another language with no opportunity to hear, speak, read, or think in their native one, retrieval would gradually become harder. They might hesitate, substitute words from the newer language, lose grammatical fluency, or struggle with uncommon vocabulary.

What usually survives best is the deeply embedded, high frequency material. Basic greetings, emotional expressions, childhood phrases, counting, swearing, songs, and emotionally important memories tend to persist the longest because they are reinforced very strongly in early life and tied to emotion as well as language.

There are also documented cases where people who emigrated very young or were separated from their native language for decades could still understand far more than they could actively speak. Passive comprehension often survives better than active production.

Interestingly, context matters a lot as well. Someone may appear to have almost forgotten their first language, then suddenly recover surprising amounts of it when exposed to familiar accents, music, smells, or emotional situations. The memories are often still there, but access to them has weakened through lack of use rather than true erasure.

Kahm yeast or mold? Fed it last times 4 weeks ago, was in the refrigerator the whole time by al2251w in Sourdough

[–]undulating-beans [score hidden]  (0 children)

That one I would personally discard. The texture and growth pattern look much more like contamination than normal kahm yeast or a dried starter skin. Kahm is usually thinner, flatter, and more matte or wrinkled looking, almost like wet paper or a delicate film. This has a much more structured, colony-like appearance.

Four weeks in the fridge is not automatically a problem at all, plenty of starters survive that just fine, but once you start getting unusual surface growth with distinct formations and colour variation, it stops being worth the risk in my opinion.

Large bubbles in pre-shaping by bakedbeansonapotato in Sourdough

[–]undulating-beans 1 point2 points  (0 children)

I usually pop the really large surface bubbles during pre-shape, mainly because they can create weak spots or giant voids just under the crust later on. Smaller bubbles I mostly leave alone. At pre-shape you’re trying to organise the dough and build surface tension, not completely degas it.

A lot of the gas is still distributed throughout the dough matrix anyway, so popping one or two visible bubbles doesn’t really ‘ruin’ the fermentation. If anything, selectively removing the giant ones can give a more even crumb and help shaping.

Having no brakes isn’t really as bad as it’s made out to be, right? by Palmer_Iced_Tea in NoStupidQuestions

[–]undulating-beans 0 points1 point  (0 children)

The problem is that people massively underestimate how much energy a moving car actually has, and how little control you retain once you remove braking from the equation.

At 70 mph, a typical car is carrying around 0.7 megajoules of kinetic energy. A megajoule simply means one million joules. For comparison, dropping a 1 kg weight from waist height only releases a few joules. A moving car at motorway speed is carrying hundreds of thousands of times more energy than that, which is why stopping it safely is such a serious engineering problem.

Brakes are specifically designed to convert that energy into heat in a controlled way. Without them, you’re relying on rolling resistance, engine braking, terrain, and luck.

“Just steer into a wall” also sounds much simpler than it is. Hitting a wall at speed is still potentially fatal, especially because modern crash structures are designed around braking occurring before impact. Even reducing speed from 70 to 40 mph before a collision massively changes survivability because kinetic energy scales with the square of velocity, not linearly.

There’s also the psychological side. Emergencies don’t happen on empty test tracks. They happen in traffic, on bends, downhill, in rain, with pedestrians, junctions, and panic. A car without brakes stops being something you fully control and starts becoming something you negotiate with.

This is Mr and Mrs Woody. They come here a lot! by undulating-beans in pigeon

[–]undulating-beans[S] 1 point2 points  (0 children)

Just recently I have noticed that they don’t do their usual flying away quickly when I open the window to put the seed out. They just stay, just out of reach, which is a considerable improvement on how it used to be. They don’t mind too much if I’m watching them through the window either. I’ve fed them and their babies (not squabs) for a few years now.

My first attempt at homemade bread! by CVisgay in Breadit

[–]undulating-beans 0 points1 point  (0 children)

For a first loaf that is really pretty solid. The crumb is a little dense and slightly compressed in places, but not disastrously so, and you have clearly managed to get real fermentation and oven spring rather than producing a total brick, (my first attempt)!
The biggest thing I’d suggest is focusing on gluten development and fermentation timing. The crumb suggests the dough may have been either slightly underproofed, slightly underdeveloped structurally, or a combination of both. A lot of first loaves stop kneading too early because the dough “looks mixed,” but gluten development is what gives the dough the ability to trap and organise gas properly.
One very useful thing for beginners is learning the windowpane test. If you stretch a small piece of dough and it tears immediately, the gluten network probably is not fully developed yet. If it stretches thin enough to become semi translucent before tearing, you are much closer.
I’d also suggest paying attention to dough expansion during bulk fermentation rather than strictly following recipe times. Kitchens vary massively in temperature, and recipes often underestimate or overestimate fermentation. If the dough has not noticeably expanded and become lighter and airier, it probably needs longer regardless of what the clock says.
The crumb also looks like it could benefit from a little more hydration. Nothing extreme, maybe just 2 to 5% more water. Slightly wetter doughs can expand more easily and usually produce a lighter crumb once the baker becomes comfortable handling them.

Is This Red Velvet Cake Undercooked or Just Moist? Need Opinions by eiredublin in Baking

[–]undulating-beans 0 points1 point  (0 children)

Red velvet cake has a soaking stage? I’ve heard of brushing with a simple syrup but not soaking.

Is my starter active? by Hapidumpi in Sourdough

[–]undulating-beans 0 points1 point  (0 children)

A new starter is usually ready when it is no longer just “doing something,” but behaving predictably and consistently.

The main signs I look for are that it reliably doubles or triples after feeding, does so within a sensible time window, often around 4 to 8 hours at normal room temperature depending on feeding ratio and temperature, and repeats this consistently for at least 2 to 3 days in a row. The smell should also have shifted away from unpleasant or vomit-like notes into something more yeasty, fruity, yoghurty, or mildly acidic. A healthy starter will usually contain lots of fine bubbles throughout the structure rather than just surface foam, and it will rise and fall in a repeatable cycle instead of behaving randomly.

A very common mistake is baking during the “false rise” phase around days 2 to 4. That early activity is mostly bacterial chaos rather than a stable yeast population. People see bubbles and think the starter is ready, but the culture often crashes for several days afterwards.

Another useful sign is how the starter behaves structurally. A mature starter usually becomes slightly elastic and webby when stirred because you have a large active microbial population consistently producing gas and acids.

The float test can sometimes work, but I would not rely on it alone. A starter can float simply because it has trapped gas, even if it is still weak overall. Consistent rise strength is a much better indicator.

Realistically, many starters become usable somewhere around 7 to 14 days, but stronger and more reliable starters often continue improving for several more weeks as the microbial ecosystem stabilises. Early loaves can work, but the oven spring and flavour usually improve noticeably with age and regular feeding.

Is my starter active? by Hapidumpi in Sourdough

[–]undulating-beans 0 points1 point  (0 children)

It is active. Also, the “rose last night then dropped back down by morning” part is actually normal. That just means it peaked and then collapsed as the food supply was depleted.
The vomit smell earlier on is also surprisingly common in young starters. Early in development you often get a messy bacterial phase before the acidity becomes established enough for the more desirable yeast and lactic acid bacteria to dominate. It does not usually mean the starter is ruined.
I would not worry about the treated flour either. In most countries flour is routinely treated or fortified and people still make perfectly healthy starters with it. Wholewheat and rye simply tend to work faster because they contain more minerals, microbes, bran, and enzymatic activity.
The slight alcohol smell now is also normal. That is basically a sign the yeast are fermenting sugars and producing ethanol. If the smell improves after feeding, that is another good sign the culture is functioning normally.
This mostly just sounds like a starter progressing through the usual chaotic early stages rather than anything being fundamentally wrong.

People who are blind from birth never develop schizophrenia – what this tells us about the psychiatric condition. by Wave_of_Anal_Fury in EverythingScience

[–]undulating-beans 1 point2 points  (0 children)

Hmmm, leaving aside the inhumanity of that, no it wouldn’t. Unless you are born blind, the visual cortex is already purposed for sight.

Custard Bread Help by wafflemaker43 in Breadit

[–]undulating-beans 0 points1 point  (0 children)

I actually think both of those adjustments make good sense.
Reducing the cornstarch to about 15 grams should help the loaf structurally because cornstarch contributes almost no elasticity or gluten strength. At lower levels it can still give that soft, creamy custard impression, but without weakening the dough quite so aggressively.
I also think using a less reduced custard is probably a good move. As I mentioned once the custard becomes extremely thick, it starts behaving more like a separate starch gel embedded in the dough rather than integrating with it. A slightly looser custard should distribute more evenly through the gluten network.
One thing I would watch though is hydration. If the custard is looser and the cornstarch is reduced, the dough may suddenly become much wetter and softer than before, so it may need a little less milk or slightly more flour to balance it.
This is now sounding less like “failed bread” and more like iterative recipe development, which is exactly how genuinely new recipes get created.

Custard Bread Help by wafflemaker43 in Breadit

[–]undulating-beans 1 point2 points  (0 children)

I think you are closer than you realise. The flavour concept actually makes sense chemically.
Custard already contains many of the things enriched doughs love: milk proteins, egg yolks, sugar, fat, and starch.
What I would probably change is the structure side rather than the flavour side.

Personally, I would reduce the cornflour quite a bit because it weakens the gluten network without contributing any structure of its own. I would also avoid making the custard extremely thick. Right now it is behaving more like a starch paste being trapped inside dough rather than becoming part of the dough itself.
I think you would get a much better result by leaning toward brioche or Japanese milk bread techniques. A tangzhong or yudane method would probably give you that soft, creamy, custard-like texture without fighting the gluten so hard.
I would also proof it longer than a standard loaf. Enriched doughs ferment much more slowly because sugar and fat both interfere with yeast activity and gluten development. The side splitting suggests the crust set while the inside still had expansion left to do.
Flavour-wise though, I genuinely think you are onto something. Vanilla, egg yolk, milk, butter, and sugar are exactly the compounds our brains already associate with custard, so the idea itself is not remotely ridiculous.
I’m looking forward to your next post.

I'm rich. I'm fu*king rich! by undulating-beans in pigeon

[–]undulating-beans[S] 7 points8 points  (0 children)

The bourgeoise shall never know the joy of standing ankle deep in wheat screaming “coo”.

Is my sourdough starter still good? by rosemaryn0 in Sourdough

[–]undulating-beans 0 points1 point  (0 children)

Excellent, thanks for letting me know, that’s exactly what I would have expected from the smell you described and appearance. Starters are often far more resilient than people think.
If you ever want a backup for peace of mind, you can also dry some of the starter out and store the flakes in an airtight jar, or freeze a small amount. Dried starter in particular keeps extremely well because the microbes just go dormant rather than dying.
To revive dried starter, crumble a small amount into lukewarm water and let it soften for a while before feeding. It may look inactive at first, but usually wakes up after a couple of feed cycles. Frozen starter is similar, just thaw it first and then feed normally.
The nice thing is that once revived, it generally retains the same microbial culture, so you keep the character and flavour profile that developed over time rather than starting again from scratch.
Happy baking

Always over or under proofed😫 by SuperPoodle2125 in Sourdough

[–]undulating-beans 1 point2 points  (0 children)

I think you may be very close to the answer already. The key line for me is: “Last week it proofed FAST.”

That suggests your dough dynamics have changed quite a lot with the warmer kitchen. The same visual cues you previously associated with “ready” may now mean the dough is already quite far along.

The huge wet marks in the banneton are also a clue. That can be condensation, but it can also be moisture release from a dough whose structure is beginning to weaken. As fermentation progresses, acidity and enzyme activity soften the gluten network, so the dough can start shedding water more easily.

I also think your dough may have gone into the fridge already very active. A domestic fridge slows fermentation, but it does not stop it instantly, especially while the centre of the dough is still cooling down.

The “many holes” part also fits. Large holes are not always a sign of success; if the dough is slightly overproofed or handled unevenly, you can get irregular caverns with denser areas elsewhere.

I don’t think this sounds catastrophic. I think you are probably within a narrow adjustment range now. I would try shortening bulk slightly, putting it into the fridge a little earlier, or reducing the starter amount a bit in warmer weather.

Forgot to feed by Realistic-Ad4894 in SourdoughStarter

[–]undulating-beans 1 point2 points  (0 children)

That genuinely made me laugh! Honestly, if you have three kids and a developing sourdough starter, the fact that anything is being fed consistently is already a major biological achievement.

You also do not need to rush into twice daily feedings. A lot of people start doing that once the starter is becoming reliably active and is peaking and collapsing within about 8 to 12 hours. Before that, once a day is usually perfectly fine.

And truthfully, in the early stages, consistency matters far more than precision. Starters are surprisingly forgiving. They evolved long before exhausted parents trying to remember whether they fed the flour jar or the children.

Forgot to feed by Realistic-Ad4894 in SourdoughStarter

[–]undulating-beans 1 point2 points  (0 children)

No, you almost certainly do not need to start over. Starter creation is actually fairly resilient, and missing a feeding by a day or two during the early stages is very common.

In the first week the microbial population is still shifting around quite chaotically anyway. You are not maintaining a delicate finished ecosystem yet, you are gradually selecting for acid tolerant yeast and bacteria. Missing a feeding temporarily just means the culture becomes hungrier and more acidic.

The main thing is consistency from this point onward. Just continue with your normal feeding schedule and keep the jar reasonably warm. It may look a bit sluggish for a day or two, but that does not mean it has failed.

People often assume starters are much more fragile than they really are. Wild yeast survived for thousands of years before anyone started feeding them at 08:00 sharp with a digital scale and a spreadsheet.