In low quality facts, the cause comes after the effect.
That lifetime assumes a clean testing setup.
In the real world, grit and dust will work into the charging port and wear down the connectors much sooner.
Is there anything special about that land which would warrant special marketing and a more expensive real estate agent?
Looks like normal farmland best sold via usual channels unless I’m missing something.
The cruelty is the point.
Ten is VV, and if you write them on top of each other, it makes X.
BOO you suck for asking this exact same question 2 weeks ago, getting a load of helpful replies, then deleting the whole thing.
If you want help, don’t be a jerk.
To preserve port life I keep it capped and only ever charge inductively.
Don’t drag Tommy like that.
Only one of them supports the continuing Palestinian genocide.
Anywhere I keep my phone often enough to need a stand ought to be charging it too.
That lengthens the tail of peak oil, but doesn’t make the line go up forever.
Made with cubes of stale homemade sourdough, using this recipe, doubled:
https://www.littlehomeinthemaking.com/sourdough-bread-pudding/
If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
Bonus reply from a different SovCit
- 75% bread flour
- 25% khorasan flour
- 80% hydration
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
edit: To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
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This bunch of clowns doesn’t know if they should deport Sirhan Sirhan or make him head of the Secret Service.