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Lurch

Certifiably Surly
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Everything posted by Lurch

  1. Hell yeah. Let me start the threads and I’ll prompt you because I have a shit ton of questions
  2. @jimmyjazz suggested the specific threads. I’m inclined to agree if we’re really going to get into it (which is my hope)
  3. I’m going to be deep in all of them but Distribution
  4. I switched over to Chrome (iPhone) and they’re working fwiw ETA: now it’s working in Safari. Stale on local CDN perhaps
  5. Lurch replied to Lurch's topic in Food and Travel
    It’s often referred to as baby diaper smell. Def need to do peak to peak feedings
  6. I’m even getting it on that exact post! Locally uploaded
  7. Lurch replied to Lurch's topic in Food and Travel
    Either way is fine re hooch imo. You’re just going to add water and flour regardless so the consistency will normalize
  8. Thoughts? Music Makers : The Journey Music Makers : Home Studios Music Makers : Developing Playing & Singing Skills Music Makers : Theory & Songwriting Music Makers : Recording, Mixing & Production Music Makers : Distribution
  9. Lurch replied to Lurch's topic in Food and Travel
    Yeah the nerdiness is what I enjoyed the most! The above is the peak to peak method fwiw. Helps to understand the biology/chemistry that is happening and why the math works
  10. Lurch replied to Lurch's topic in Food and Travel
    That looks like WAY too much starter. You probably want about 30g of that and it looks like maybe 500+! Give it a good stir and then discard all but 30g. You are likely at the stage where your starter is close but the acidity is too high. A real good way of tackling this is starting right now as we go into the weekend because it will take bit of time over 48 hours. You have 30 grams of active material. You want to give it 60g of inactive material (good flour and water). Add 30g of water (tap is fine, but i like distilled.. dont worry about all that chlorine noise from random internet posters) to your 30g of starter and stir it well. The starter is now diluted. Add 30g of good flour (bread flower ideally) and stir it for a bit (maybe 15-30 seconds) until its pancake batter. You now have 90g of material. Cover it and let it set somewhere where the temp is between 75-80*. In 4ish hours it will have doubled in size. Immediately repeat the process, throwing away all but 30 grams of this new starter (yes, 60g going in the trash) and adding/stiring in new water and good flour. You want to do this every 4 hours over the next two days. Obviously overnight you don't want to wake up in 4 hours, so just double the inactive materials, so 30g of starter plus 60g of water and 60g of flour. This 150g of material will take 8 hours rather than 4 hours to reach that doubling state. (if you're curious, the ratio to time is generally 1:1:1 4hrs, 1:2:2 8hrs, 1:3:3 12hrs, etc. as long as you're in the temp sweet spot bolded above). When you wake up in the morning you can pare it down to 30g/30g/30g again. If you can get 5 or 6 of these refreshes in over the course of a weekend your starter will be in fantastic shape with a greatly reduced acidity. You'll be able to tell because it will start to blow past the doubleing in size in even less time. Mine will often go 2.5 to 3x over 3-4 hours when its in great shape. It is this reaction that you're looking for because it means when you're actually mixing it into your bread recipe its going to give you that rise you want. THEN you're ready to use it for bread and then set it in the refrigerator covered as mentioned above for weekly feedings (or even less)
  11. Thought I'd start with a question in here rather than posting new thread (yet). I'm about to begin investing time into the home studio world and am curious if we have enough people here to drive such a thread rather than going to reddit, etc. Talk about our hardware setups, rooms, software tools, mixing, learning/improving on various instruments, singing, writing, composing, etc. Any interest? I see a lot of such conversations in here and scattered in a few other threads but don't want to take away from their intended purpose.
  12. I’d guess the NCAA powers didn’t want to do this, but rather felt obligated to in their role as arbitrator between players wanting more time and teams wanting fair competition between lesser experienced players. From a business perspective this isnt good for NCAA
  13. Thamel saying Williams is staying at Washington now that will be a fun conversation
  14. It matters in terms of negotiation timelines, internal leverage, avoiding Sarks no-return rule, and more. It’s not just semantics. It’s been a big contributor to a lot of noise the last week Just ahead of me
  15. Guessing his filter is fucked. Notice the 23k entries so likely multiple sports and/or years in the superset
  16. The discussion you’ve inserted yourself into started with someone stating ā€œOnce a player decides to enter the portal a school has 48 hours to convince him otherwise before they have to file portal paperwork and make the entry official. The announcement is what starts the clock.ā€ yes it was important to clarify the announcement was not actually what starts the clock
  17. The social media post is not at all an indicator that the clock has started
  18. Riiiiight. I’m sure the agent has a zappier integration that just fires off on form submittal
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