Feeling very down. I need advice.
Some context: exam is scheduled for July 15th. Previous NBMEs: 29 scored 56, 30 scored 63, 31 scored 67. Just took 32 scored a 62…. Extremely bummed about this drop. My goal was to break 70 especially after the 67. What would be your next steps? Any advice or even words of encouragement would be greatly appreciated
Also when do I decide that moving the exam is the best choice?
My first loaf made on May 15th and my most recent one made today (June 24th). Finally understand bulk fermentation and what signs to look for + strengthened my starter😍 just the rise, texture, taste, everything is so much better !! There’s something amazing about this process in challenging yourself, adapting to a situation and using critical thinking skills to narrow down where things could have gone wrong. It’s amazing to see how much knowledge one acquires just from failing and trying again. Never give up!!
Recipe:
100g starter
500g bread flour
325g water
12g salt (I like it a little saltier😉)
Mixed everything but salt. Wait an hour. First round stretch and folds (forgot the salt lol). Then added salt in second round. Did 4 rounds total 30 mins apart. Let sit for only 3.5 hours (very hot day/apartment). Shaped and placed in fridge 14 hours. Baked 450 for 40 mins and 400 for 25. Let cool 2 hours. :)
What butter should I eat with it? 🤤
Recipe (slightly adapted from the OG by Conley Kipp!!!):
50 g of cocoa powder
I bloomed the cocoa powder with 1 shot of espresso and hot water for a total of 100g of liquid
150g starter
275g water
50g brown sugar
500g bread flour
10g salt
1tbsp vanilla extract
Semi-sweet chocolate chips (I eyeballed)
Steps:
My best loaf ever! However, be nitpicky and let me know exactly what you think/if it could be improved.
100 g starter
500 g flour
325 g warm water
10 g salt
Mix together and knead for 2 minutes. Let rest one hour in a bowl under a damp towel and plate. 4 sets stretch and folds (last two were coil folds) every 30 mins. Total BF time was 8 hours (mixed at 4 PM went into fridge at 12AM). Left in fridge 13 hours. I halved my dough so went into oven at 450 25 mins with cover on and 425 for 15 mins without cover. Only let it rest 1 hour because I NEEDED to see the crumb.
FINAL RECIPE
100g starter
500 g bread flour
325 g warm water
10 g salt
Mix, knead for 2 mins. Let rest 1 hour. 4 sets stretch and folds 30 mins apart. Let BF for 5-6 hours. My dough showed absolutely NO signs it was done with BF but I had to trust everyone’s advice. Shaped and placed in fridge 14 hours. Baked straight from fridge. 450 for 40 mins with lid and 15 mis at 425. (I do 40 mins because I don’t have a Dutch oven)
THATS IT. THANK YOU. CANT WAIT TO DIG IN.
Please help. Last week I made 4 loaves, all turned out under fermented and flat despite ridiculously long BF times.
I was told my starter weak and after reading, I agree! I had been feeding my like 5 month old starter a 1:1:1 ratio every 24 hours. I switched to 1:3:3 every 24 hours with APF or bread and like 2 tbsp of rye. She’s doubling (or MORE) in less than 12 hours and remains risen for more hours after that. So, I decided to try again and… SAME EXACT RESULT.
Recipe:
100 g starter
500 g Bread flour
325 warm water
10 g salt
Mix everything together and let rest on counter 1 hour. 4 sets stretch and folds every 30 mins. Left to BF overnight (ended up being 16 hours). I’ll attach of vid of what it looked like in the end. Shaped and let rest 1 hour. Then left in fridge for 16 hours. Baked @ 450 for 25 mins, then 425 for 20 mins.
I will say my dough feels cold to touch a few hours into BF.
Anyway please help🫠
Hey so I'm a current MS2 (just finished second year, so currently in Step 1 dedicated).
I want to know, is a specialty like ENT completely out of the picture for me? Do I give up?
Long story short, my school still has a GPA system, no pass/fail or anything close to that. An A is anything 89.5 and above, B's are 79.5-89.4 and C's are below that. My first year of med school was not ideal, I ended with two C's in Biochem and Physio and B's in the rest of the "core" classes and A's in the others like clinical skills, epidemiology, behavioral, etc... This resulted in an abysmal 2.98 GPA. I came into second year with the goal of getting a 4.0 GPA. Things... didn't go to plan.... In the majority of the classes, exams had a weight of 93% or more of the grade and I was getting 88, 87, 90's on them. So, not enough for that A. In all of them, I ended up with a borderline A. So core classes all B's. GPA this year: 3.3. Trust me, anything bad you could say to me about my GPA, I've already said to myself.
I'm currently part of the class student council, I have one ENT pub pending, I'm still involved in more research. I could definitely be doing more and I will do more. Anyway, I had a careers meeting today and was told a specialty like ENT and even surgical specialties are pretty much off the table for me. is it over for me? Should I forget about ENT? I've always envisioned myself being hands on, something more surgical so hearing this really bummed me out. I'd love to hear advice, personal anecdotes, etc..
Also please be kind, I have been struggling deeply with this mentally, I've already beaten myself up about it. I'm just looking for straightforward, realistic advice. Thanks!
Edit: I realize now that she is in fact UNDER proofed🤩
This is only my second attempt but I just can’t get my proofing right. I’m wayyy over proofing. The first time I over proofed so bad that it turned into liquid-I couldn’t even make focaccia so this is technically my first ever dough!
I usually have my house at like 73-74 degrees, but I also live in a very humid climate (Puerto Rico). I’ll put below the recipe I used. Any advice !?
Recipe:
325 grams water
50 grams starter
500 grams bread flour
10 grams salt
Flavor is totally there though, it’s the perfect sour taste for me!