TIL that guy who told me to stop using 3 different knives" - wait, THREE? I was using FIVE like a complete idiot.

My starter's current favorite is plain white all-purpose mixed with a little bit of rye flour, which is funny because I've killed every other living thing I've ever tried to keep alive, including a cactus and three goldfish. The rye makes it smell like bread heaven and doubles in about 5 hours, so I guess I finally found a pet that won't die on me. Your buddy's whole wheat blend sounds solid too, maybe I'll give it a shot if I'm feeling brave. I switched to only filtered water after reading some blog and that helped more than I expected, but I still forget to feed it half the time and then have to pretend it's on purpose.

Read a study once that said even old moldy cheese can be pretty harmless depending on the type, just cut off a big chunk around the spot. But tomato sauce is a different beast, especially if it's been sitting open in the fridge. I remember hearing some food safety folks say if you see fuzzy mold on something wet like sauce, just toss it cause the roots can spread way further than you think.

Four pages seems like a lot of effort still. Isn't the point just to write stuff down so you don't forget it?

Nah it was 12 ton but the pick was rated for way less than that actually.