Tigerbait46

Culture fit simply means you genuinely embrace the relationships of the LSU football world -- internal and external. Beyond that, I don't think it matters if you're more of a rah rah guy (Orgeron) or process guy (Saban). If you're not relational and authentic, you'll lose trust. Louisianians are social people before anything else.

If anyone is coming through Nashville, the former Director of Bread at Tartine (SF & LA) recently opened up a small corner store bakery called Mama Bread. Hands down among the best sourdough I've tasted.

I'm nearly 10 years removed from starting my career in Risk/IA at a Big 4 so I'm sure things have changed, but it seemed to me that the breadth of exposure across functions offers the opportunity to transition into a variety of finance, accounting, and ops roles if you stick with the same company for a while, particularly if that company has a valued IA shop. That's a big if though, as many companies simply don't value it or their talent pool is a huge drop off from Big 4 talent. Alternatively, if you stick with Big 4 long enough, you'll get exposure across industries and internal networks that if you want to jump into another service line or specialty within (or adjacent to) IA/Risk, you can probably make it happen.

After 3-4 years, I was able to more freely explore healthcare regulatory work, some of it that was straight up IA, some more consultative, and some completely outside of the IA/Risk world. I didn't stick with it, nor was I the most savvy or driven worker, but the doors were there for me and others. In fact, just about anyone in my starting class either transferred internally to more interesting service lines or externally to the ops side of tech.

From what I've heard, more and more of the entry level work is going offshore or AI. The trend in professional services in general seems to be middle managers and entry level are both getting cut out due to AI. Either you're a senior individual contributor who can work well with AI or you're a senior leader who is excellent at generating revenue and/or strategic leadership.

No career is a waste if it's serving you in the life you want (financially, stress, freedom, relationships, family, etc...) which you're not raising any concerns about.

That said, I felt that IA was a waste of a function and a waste of my life in my 20s. Stepping away was the best thing for me.

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You can still drag with 2 strikes

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when is the last time you saw that? is it more common than a chopper to third?

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and anything coming off the bat to 3rd is going to be a slow roller.

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apparently not...?


He seemed to play ahead of the bag. That should've been routine.

The single up the middle should've been a play at SS too. Not sure why Milam wasn't in double play depth shading toward the middle a bit more.

I'm with you on admiring the humble living faith of many Orthodox Christians, but your own lack of humility is glaring.

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He's a heretic and a proud, proud man who thinks he's smarter than everyone,

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Tone down the haughtiness a notch.

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I smell what you're stepping in now.

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having dozens upon dozens of cradle Catholics in my family (and as many protestant denominations as a Chinese buffet has breaded chicken), both the former and latter tend to be some of the most average, dull, ill-educated, and complacent uninteresting Christians to ever engage with.

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Your... heretical statements and nonsensical admiration... and the entire word salad really, has a smell, and it stinks from far away.

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It also appears my post left a lot of room for your imagination and cynicism to make sweeping moral judgments about who I am, my intentions, and how faith, politics, and values intersect in my life. You managed to project an entire worldview on me through a culture war lens and then attack it. Ironically, all you did was make my point for me, which is that zealous converts often flatten the faith into a rigid purity fight or a vehicle to affirm their personal ideologies.

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mudshuvl05

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convert?

"Cradle" Orthodox here and wish we'd let go of the purity fights and insecure chest-thumping.

Tradition is alive. It doesn't exist in the past. The holy spirit flows through it. It's not static. The church evolves with cultural values. Yes, it respects church teachings, but it also keeps an open dialogue with living history, just as the church fathers did in their time.

Overzealous converts projecting their dualistic western minds, brain-dead fundamentalism, odd nostalgia for a fairytale Christian political kingdom, and pedestalized "American Christian values" offer up an incredibly narrow interpretation and practice of what is actually a quite spacious faith.

Universalism is well within the bounds of Orthodoxy.

And while political philosophies operate on a different plane than theosis, left-wing politics do not inherently contradict Christian life, particularly when rooted in protecting human rights and fighting oppression.

Thanks, definitely planning to try out ancient grains once I'm through with the flour I have on hand. Nutritious and a deeper flavor is the direction I feel pulled toward. I'm getting more comfortable with the general process and techniques now so it'll be good timing to dive into ancient grains and higher quality flour.

I have a 55% whole wheat proofing in the fridge right now and will post an update of the final bake.

One question for you all -- what batard shaping technique do you go with?

Also, if you're ever up in Tennessee, check out Niedlov's in Chattanooga and Dozen in Nashville.

Made time for another loaf this week. 15% KA medium rye, 45% Bob's whole wheat, 40% KA bread flour, ~75% hydration.

Had to cut BF short and throw it in the fridge for a day. Then let it sit out for a while before shaping and baking. No clue if I got the proofing right. It's a work in progress! Shaping was awkward. First time scoring with a lame didn't go as planned. Baked at 475 for 50 minutes uncovered. Tried adding boiling water in a pan to add steam but I think it all escaped before I closed the oven door. Final bread isn't "gummy" but does seem a bit moist and spongy if that makes sense. Is that normal when working with rye and whole wheat? In any case, it tastes decent enough, especially when toasted and slathered with butter. I've been using a rye starter but plan to revive my whole wheat one for the next loaf and leave out the rye flour to see what happens.

Sparta, how about that. I'll check them out.

Thanks for the tips and encouraging words. This is only the 2nd or 3rd loaf I've made that was in the ballpark of properly proofed.

I started keeping a log and while I'm a little sloppy with it, I have found it helpful, particularly for honing in the temps. My first few loaves were dense on the bottom with big holes/channels above, which I understand could be signs of underproofing? The dough also seemed a bit too slack and sticky. I'm not monitoring PH but maybe I'll get there when I really want to start dialing it in.

I think I was making a combo of mistakes. My initial starter might've been a little weak and the ambient temp was a bit cooler. Hydration was too high at > 75%. I would get antsy after 5-6 hours of BF without knowing what to look for.

I've since transitioned my starter to rye (mostly by accident after doing a 90% rye loaf and enjoying the taste), but the bigger change is feeding a higher ratio when making the levain. I also started using Bob's whole wheat and that seems to perform better than KA. For BF, I use my oven with the light for a ~80 deg ambient temp rather than 70 deg room temp. This last one, I set aside ~30 g of dough in a small clear cylinder and monitored the rise that way, which was super helpful.

I see your loaves are 90% whole wheat. Would love to get to that level while still getting a nice rise!