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nefarious

Member since Jul 2009 • Last active Dec 2019

Most recent activity

  • in Miscellaneous and Meaningless
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    Very short fermentation (toppings will hopefully compensate for complete lack of flavour), 80% hydration, organic white flour. It was a rush job, but still looks alright!

  • in Miscellaneous and Meaningless
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    Fired up the Hobart for the first time today after having to alter the dough hook a bit. Mixing an 80% hydration dough to full development in a few mins is an absolute novelty!

  • in Miscellaneous and Meaningless
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    This is legit mad impressive, lol. It’s a notoriously hard thing to bake. My mate - who is a professional baker - has been having a right nightmare trying to get it right!

  • in Miscellaneous and Meaningless
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    Did you invert it after it came out the oven? This seems to be the step that foils many attempts.

  • in Miscellaneous and Meaningless
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    It just sounds like you have a similar attitude to me. Do a thing, enjoy it, do it more, enjoy it more, do it too much, pay the consequences. Lol.

  • in Miscellaneous and Meaningless
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    I know what you mean. I would say it's easier to stick to than you think though. The knowledge that it's only one day, and the promise of food tomorrow gets you through it. And fasting days are free to shuffle around to whenever suits.
    I've only ended up on a diet after injury has stopped me running, which in turn caused weight gain. I'm hoping to have the all clear to run again before the end of the year, and I'm really interested to see if 5:2 fits in with running. Either way, I'm in much better shape than usual after a long lay off. But I'm also now planning to keep my running distances down, too much too soon is what wrecked me in the first place! (You can keep your ultras thank you very much!)

  • in Miscellaneous and Meaningless
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    Went to see Knives Out the other day, thought it was superb. Heard Kermode say it was great and that you should go in cold not knowing anything. I agree with that!

  • in Miscellaneous and Meaningless
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    I'd say 5:2 is the most sustainable thing I've tried - it feels like a permanent change. Really easy to schedule, even on awkward weeks where I end up doing my 500kcal days in a row (I could avoid this if I really wanted but for me, fasting 2 days in a row is better than giving up any day fri-sun). I still manage to train on fasting days, albeit in a slightly different manner.

    I'd give it a punt. It helps create a calorific deficit over the week, but removes the pressure of being on a diet 7 days a week. Also, I find it easier to say no to crap food the days after fasting - don't want to waste the hungry days!

  • in Miscellaneous and Meaningless
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    I spend an unhealthy amount of time watching food based videos on youtube when I'm fasting. And weirdly the urge just to watch those videos isn't there on normal eating days.

    Also, I've been doing a bit of reading up on fasting - I've been doing 5:2 for 4 months, 5.5 kg down - and fuck me, the intermittent fasting community is bonkers. People getting shot down for "ruining their fast" by having a 20kcal herbal drink, or others recommending 48hr fasts 2x a week. I haven't seen this level of diet cult since I was into keto!

    On a positive note, I took some progress pictures today to see how I've been faring, amazed at the difference that 5.5kgs makes. Especially as I've stalled out on weight loss. Would recommend keeping some photos to anyone trying to stay motivated.

  • in Miscellaneous and Meaningless
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    Under active starter/under proofed, maybe try again when the starter is more developed or do the same again with warmer water/longer proof. I tend to judge the proof by change in volume rather than time when trying new recipes. I found that a lot of American recipes assume a much warmer kitchen/house (21c~!).

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