What Can I Do With A Plate?
Is it possible for me to find out the VIN number of a car if I have the license plate that was attached to it? The license plate sat on the car about 40 years ago.
Is it possible for me to find out the VIN number of a car if I have the license plate that was attached to it? The license plate sat on the car about 40 years ago.
110 starter
325 water
10gm salt
500 flour
First picture is cold proofing for 5.5 hours, second picture is cold proofing overnight.
5 sets of stretch and folds. 7 hours bulk fermentation (dough was 75 degrees). Shape and place in banneton. I put it in the freezer for one hour and then in the fridge for 4-6 hours. Here’s where the problem starts. If I bake it then it comes out great. If I refrigerate overnight it continues to rise. Then when I turn it out it goes flat.
What am I doing wrong?
100 g of starter, 10 g of salt, 500 g of flour, 350 g of water
110 g of starter, 9 g of salt 450 g of flour, 320 g of water
Both starters are 100% hydration. I’ve been using the first recipe and my bread has turned out fine. I use the second recipe yesterday and it came out so much better. It was a little harder to work with in the beginning. I felt like I had to do an extra set of coil folds to make it strong. But the bread was so much softer after it was baked. Could someone explain why the second recipe would produce a better loaf?
I started with Hers last year in March. I lost 30 pounds 6 months and have kept it off for just about a year now. Hers sent me two kits and by the second kit I had started to reduce my dose. I’ve never taken more than 15-20 units and it’s worked perfect for me. I’m coming to my last bottle and I’m not sure what to do. Ideally I would like to continue to take the 20 units forever. I’m not overweight at all, 5’5, 130. Is there a company that will sell me the glp 1 as a micro dosing dosage?
These are the last two loaves I’ve made. I feel like they’re so flat. We enjoy them, they taste great, I just can’t figure out how to get a higher rise.
100 g active starter fed for two days after being refrigerated for a week
350 warm water
500 gms KA bread flour
10 salt
4 sets of stretch and folds
Bulk fermented in a 71 degree house for 11 hours
Cold proofed for 10 hours.
When I flipped it out onto the silicone sling, it does spread out a little and didn’t hold its shape
Baked at 450, top on, for 30 minutes. Cover off at 425 for 15 minutes.
I’m seeing different services for VIP treatment to get you through the passport security when you land at FCO. We have transportation booked, but I would be interested if there was a way to pay to skip the long lines I’m seeing. Any thoughts?
I’m trying to add my train tickets to the Trenitalia app. I’ve created a username and password and I can log into the app fine. But when I try to link the ticket, all it does is spin and never links. Any advice?
Someone needs to help this woman.
These two got in before the pandemic, so when barley no one rise was selling these junk
Ionizers. Thank goodness she joined this amazing ing cult, oh sorry, community.
My daughter is finishing her last two weeks of her junior year. She’s going to college but I’m wondering what we should be doing this summer to prepare. I don’t want to overstep, I want to guide. What should she be doing this summer in regard to choosing where to apply and doing any college visits? Should we wait to tour the campuses until they are back in session in the fall?
My daughter and I started on this sourdough project in March. It took almost two months to get our starter active and strong. Yesterday we started with our first loaf. I did all the stretch and folds and used the dough in water trick to see when the bulk fermentation was complete. As soon as she wakes up, we’re going to bake.
I have my established starter in the fridge. We want to bake a loaf. From the recipes I’ve seen it seems like it takes about two days to complete the whole process of baking a loaf. If I wanted to start the process on Saturday morning, when should I take the starter out of the refrigerator? And when it comes out, do I feed it immediately or do I let it warm up a little bit
This is my first time driving an older car in a long, long time. I have a 1969 427 that I just had factory side pipes put on. I just picked her up from the mechanic. She started fine drove fine and I got into my driveway fine. To get up into my garage I had to keep giving her gas while I was reversing. I think I might’ve flooded the engine. I shut the car off and the side pipes continued to spotter for 2 to 3 seconds. I got nervous and tried to start it again and it wouldn’t turn over. I had to fully depressed the gas pedal and then it finally started. I drove it around for about 10 to 15 minutes, backed again into the garage, but didn’t give it quite as much gas and when I went to shut it off again, the side pipes sputtered. Is this normal?
I have been working on this thing for 2 months. I tried different feeding ratios, different flowers, different temperatures. I had been using ChatGPT to give me advice and I think I finally got it. For the past three nights I’ve been feeding 1:5:5 every 24 hours. Last night I fed her at 7pm and it’s now 9:46am. So now what the heck do I do? I’m going out of town so I won’t be baking my first loaf until about two weeks. My daughter will be tending the starter while I’m gone.
With the never-ending struggle of hiring good employees I started to look into a third-party recruiting company. They want $224 a month. For that price they better guarantee that the people that they recommend stay for at least two years.
“Don't bother calling them for anything, the employees pretend not to hear you and hang up. 1pm shouldn't be that busy but if you don't want to take more orders don't be rude to your customers.”
For over a year I have stressed to my employees that customer service is one of my top priorities. As a result I have received at least 3 new 5 star reviews every week in the past 8 months. I record all my calls. I looked up the customers profile. He lives out of state so when I looked at my call recordings, his out of state area code stood out. He called twice. Both times his calls were answered but he didn’t say anything. Both times my employees said “Thank you for calling……how can I help you”? No response “hello”? Still no response so the employee hung up.
I responded to the review with my email asking the customer to contact me. Should I say anything else in my response?