u/Zecathos

Pakistan

^{I rolled P}

Mexico

34

9.20

21

Sweden

7.

25

Chad

Egypt

Hulk

For me, I don't even care if it tastes the same, I still do inverted. Why? Because I've done so for 10+ years (back when everybody recommended inverting) and I enjoy the workflow and never had any kind of accident. Yes I bought the flow control cap to test it, gave it a few tries and went back to my trusted method. Probably a user error but with the flow control cap when I was stirring, I somehow managed to just slightly move the filter paper which during that one time allowed some grounds to pass k to my cup, well, definitely a user error, but I see zero downsides in doing inverted so I will forever be team inverted. Sorry.

Even though I'm often open to spending more for aesthetics and various ridiculous thongs, and yes - this looks great, but I'm not gonna do $250 on this just to have a 5th aeropress 😂 that pricing is absolutely ridiculous.

I always switch to a clean jar. I even use a separate small bowl to mix it first and then carefully pour it to the clean jar hoping I don't get any of it on the walls of the clean jar 😂

https://preview.redd.it/ntzifk84u2sh1.jpeg?width=3683&format=pjpg&auto=webp&s=48b308e27715de39fbf05be1a568af97bd63ea32

While Psystrike is still great for PvP, rocket grunts and occasional PvE use when you don't have enough energy to throw Future Sight +, if your Pokemon is about to faint or the boss is about to be defeated, Future Sight + beats Psystrike by a mile (Mega level 2 required), at Mega level 4 the difference is as much as 18% better without party power. So yes, nice to have but mostly not needed anymore after the introduction of Future Sight +.

Rhyperior as well is one of those many where 15/15/14 is NOT a functional hundo. It is always funny to me when someone explains what a functional hundo is and there is always a group of people who read that, incorrectly understand it and then spread the misinformation further.

Almost always though you will want two tanks and one DPS

My favorite is Smeargle

https://preview.redd.it/j9ijuzqsunqh1.png?width=1280&format=png&auto=webp&s=0b3e0ebb359a05a62aab063e60e383dd06842fc6

Yeah I can't figure those people out lol.

I have a separate custom tag that I generally use to tag everything that is also tagged for remote trade, then I can easily modify the remote trade list for a specific trade if needed and afterwards add them all back. Generally however I like to keep pretty rare mons visible and available, so people also know that I'm down to trade stuff like that as well as long as they give me something I'm also interested in.

Yeah same.

I agree, and your picture is indeed a perfect example of the ideal outcome without the rice flour, and of course you don't have to add heaps of it even if you do. I would say it is harder without the rice flour, but with correct depth of scoring and otherwise well textured crust will make it look good definitely.

From this angle it looks good, but it always depends on several factors so can't tell for sure.

And also just to add that I think it's worth mentioning, that the crust on your initial picture already looks amazing and many people would prefer that kind of rustic look to the scoring patterns on rice flour dusted surface :)

Good news is your crumb looks great, so based on this I wouldn't make changes to the fermentation. But yes, without the rice flour on the top surface of the bread BEFORE scoring, you're not gonna get it to display nicely, it will just be lost in the rest of the bread because there is no contrast difference, so that's what the rice flour is for in this type of scoring.

The primary score looks maybe a little bit small, and it doesn't go from one end to the other, so it is probably not enough to handle all of the oven spring, which is why your bread tears from other places as well. Try to score maybe a little bit closer to the top and a longer slash towards the ends of the loaf, then it should handle most of the oven spring.

I think with these couple changes and just a couple tries I'm sure you'll get something much closer to what you're looking for.

Well for starters, it looks like you haven't dusted it at all with rice flour before scoring? That's what creates the contrast.

In addition to that, the way it has sprung out seems chaotic, that could simply be because it's not properly fermented, but also as you mentioned, the primary cut/score probably didn't really work out on this one. That is to "absorb" most of the springing. I'm curious how this looks from the inside? It would be then easier to tell the level of fermenting here.

If the sole goal would be the scoring patterns to be beautiful, then you should probably ferment a little bit longer so that there will be less oven spring and less uncontrolled tearing on the surface.