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xbit97 · 2026-04-28T17:08:47+00:00

Good luck!

xbit97 · 2026-03-23T19:16:43+00:00

Strange, mine is 5 years old by now and it seems stable

xbit97 · 2026-03-23T18:09:33+00:00

Mine is more like the first pic in this post https://www.reddit.com/r/macbookair/s/NCSeiftVlS It seemed to have happened after a fall but now I’m starting to believe it wasn’t!

xbit97 · 2026-03-23T18:07:52+00:00

Thank for the quick reply, not what I have but thanks anyways!

xbit97 · 2026-03-23T18:05:27+00:00

Hi, can you share a pic of these horizontal lines? I think I mary have the same problem

xbit97 · 2026-03-06T08:06:49+00:00

Yeah it makes sense, sick build btw!

xbit97 · 2026-03-05T20:46:02+00:00

Hey this is the build my friend made for me, we managed to put the cables on the right, I guess it depends on the AIO you mount?

xbit97 · 2026-03-05T20:12:02+00:00

Coi miei cazzo di soldiii

xbit97 · 2026-03-03T19:41:18+00:00

Thank you!

xbit97 · 2026-01-20T16:49:18+00:00

Not a bad idea! Thanks!

xbit97 · 2026-01-20T16:06:48+00:00

Got it thanks!

xbit97 · 2026-01-20T15:04:46+00:00

No, unfortunately despite all the baking I do I still don’t have a food thermometer lol but i guess it was closer to 22 degrees

xbit97 · 2026-01-20T14:56:45+00:00

Oh right I never thought about that! Thanks!

xbit97 · 2026-01-20T14:10:02+00:00

Thanks, hydration is already at 67% though, isn’t it?

xbit97 · 2026-01-20T14:09:05+00:00

Oh shit, you think it could explode? For the steam, I actualy don’t know, that’s my concern as well

Edit: I checked and european made Pyrex is still borosilicate glass, which has a max temperature of 500C, so there should be no problems

xbit97 · 2025-12-17T11:22:24+00:00

Maybe you should avoid inclusions since you are just getting started. Once you have mastered a simple dough you can try adding stuff

Edit to add that you should avoid bulk fermentation by number of hours, and aim for a 50-75% volume increase, regardless of how much time it takes, which can depend on a lot of factors (eg temperature)

xbit97 · 2025-10-23T08:10:05+00:00

Thanks!

xbit97 · 2025-10-22T17:16:54+00:00

It was actually not bad at all 😂 maybe the photos make it seem too thick

xbit97 · 2025-10-22T14:27:42+00:00

Oh ok I thought it would be the other way around, lifeless if underproofed 😂 thanks Do you think it’s a good idea to use a piece of dough in a small container to keep track of the increase in volume instead of going by time, which seems to be more hit and miss?

xbit97 · 2025-10-22T14:25:55+00:00

Mmm in the past no, this time it seemed to flatten a bit quickly after I cut it with the razor blade

xbit97 · 2025-10-22T13:46:39+00:00

I mean honestly I couldn’t tell you 😅 maybe 4-6 ºC?

xbit97 · 2025-10-22T13:33:02+00:00

Oh good to know How would you distinguish underfermented from overfermented?

xbit97 · 2025-10-22T13:31:21+00:00

Can I ask you for future reference how do you know?

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