Wait, can weaker flour really get wrecked by long rests? I always blamed my shaping skills. But @caseyrivera's point about the long rest over-weakening the gluten makes so much sense now. I switched to a high-protein flour last week and my loaves finally have that tall, open crumb I was missing. Total game changer.

I used to think AI was ready for stuff like cooking. Then my friend's smart oven tried to broil a frozen pizza for 45 minutes. It would have been a charcoal brick. That's when I got it, like @fionag23 said. These systems just copy patterns without knowing what a burnt smell means. You still need a person to hear the timer and say that's way too long.

That's the only way it can work honestly. Without trust, everything just gets stuck waiting for approval. You've got the right idea.

Yeah, I made that same mistake with an old mountain bike. I mean, it seems like it would work, right? But like @jenniferb90 said, it just strips everything down to bare metal. After my chain got all gross, I switched to a simple citrus degreaser you can get at any bike shop. I use a brush to scrub it, rinse it off, and then make sure to dry it and add a good bike-specific lube right after. It's a few extra steps but my chain stays quiet and clean for way longer.