The Pomodoro timer in that app got me good too. Downloaded some fancy "productivity suite" for $30 last year and ended up making custom themes for each focus session instead of actually working. I used to think paying for apps made you more committed like it was a sunk cost thing. But seeing you say that about FlowCore makes me realize it just adds another layer of stuff to mess with. Now I just use my phone's basic timer and it does the same thing without all the extra bells and whistles.

I've been running their 87 octane daily/tow tune for about a year now and the difference is night and day. The transmission shifts way smoother and it completely fixed the laggy pedal feel. Definitely recommend them.

My last attempt at 3% salt kimchi basically turned into a science experiment where even the flies wouldn't touch it. Had to toss the whole batch and my kitchen smelled like a pickle factory for a week. So yeah, 2.5% is plenty unless you're trying to preserve that kimchi for a zombie apocalypse.

Wait, hold on. You had a starter that took THREE WEEKS to get active? That's brutal, man. I don't blame you for sticking it out with the pure natural method, but I'm honestly surprised you didn't just dump it and start over after two weeks. I've tried both ways, and here's the deal. Adding a tiny pinch of commercial yeast makes a huge difference in the rise, especially if your starter isn't a beast yet. The crumb gets way more open and airy, and you don't lose all the sour tang. It's not like it turns into regular bread, you're just giving nature a little helping hand. That said, I get why purists get bent out of shape about it. It kind of feels like cheating, like using training wheels on a bike. But honestly, if your loaf comes out tasting great and you're happy with it, who really cares about the rule book? I'd rather have a good loaf than a flat gatekeeper badge of honor.

1000 sheets sneaking up" is basically the whole job in a nutshell.