u/VisibleAd5394 — reddlx

Buying an apartment in Melbourne - thoughts on building age?

Partner and I are looking at buying in Melbourne (we’re currently in QLD) and found a few listings we’re interested in. Some are fairly new but my concern is that my favourites are built in very early 2000s (in Caravel Ln, Docklands and Whiteman St, Southbank).

Are the ages of these buildings a concern? Should we just narrow our search to newer built buildings?

We’re obviously going down to physically inspect but keen to hear others’ thoughts while we’re still in this research phase.

Edit: this is going to be our forever home

reddit.com

u/VisibleAd5394 — 11 hours ago

▲ 1 r/labdiamond

CAD advice please?

I’ve never had to approve a CAD before and I’m not sure what I’m looking for. I think it’s fine but I was hoping to have someone else’s opinion please. Thanks!

u/VisibleAd5394 — 20 days ago

▲ 2 r/Sourdough

Hi everyone,

Hoping to get some advice on my dough, I’m unsure if I’m underproofing or if it’s a shaping issue.

Recipe:
550g flour (13.5% protein)
400g water
74g starter (was aiming for 100g but this is all I had)
10g salt
~the starter was past peak but still at a higher level than when I fed it (still about double the original height)

Bulk fermented for about 6-7 hours. Dough temp was 73°, kitchen temp was about 73°-77°.
Cold proofed for about 18 hours
Baked covered for 40 mins at 450°, uncovered for 13 mins at 400°.

I think where I went wrong is I may have added too much flour when I was shaping, which is why it had that much pockets. I only just saw a video on how to handle doughs on the sticky side.

Is this underproofed or is it a too much flour during shaping issue?

u/VisibleAd5394 — 4 months ago