I have the same issue. I have read that using apple cider vinegar or ammonia as a spray may be an easy solution. Does anyone know the permanence of the solution? I need to spray this on my outdoor irrigation lines (1/2″ black poly tubing that delivers water to my 1/3 acre property). Although it does not rain in my area for the entire summer , when the dogs do their biting of the tubes, I have read elsewhere this needs to be applied weekly. Given that I have hundreds of feet of this tubing, I am seeking a solution that I can spray on once for the summer. I am also in Northern CA where it does not rain from June 1 to October 1 so washing away is not an issue but the poly tubing does bake all day in strong sun.

Cloud Swift - I think your bread looks great! It may be what you are using to score the tops (or how deep), but there looks to be really excellent ovenspring as well. Scoring is another huge debate item. Angeled (30°) cut, use a lame or a blade, using scissors or a knife - the experts spend a lot of time on the subject... I also think the "poke test" for dough should go the way of wearing hats and gloves in church! I might also add thumping the bread to test it for doneness should also get a second look. I prefer to actually KNOW if it's done by using an instant read thermometer. Some breads really need that extra 5-10°F to BE done, and a "thump" doesn't give that information. It's brown, doesn't cut it either. I use agave nectar, and honey gives the same false "brown enough to be done" look. Both contribute to early browning - much sooner than the loaf is actually done. A dough rising bucket will help new/infrequent/hesitant bread bakers make better bread because they can actually tell when the dough has doubled - NO GUESSING. An important part of successful breadmaking. I also set a timer to check the dough in the dough rising bucket. When I bake I WEAR a Polder Timer around my neck (I've been known to wander outside and get distracted while waiting for dough to rise...;-) These may seem like piddly details for the experienced bread bakers, but there are more questions about "WHAT HAPPENED TO MY BREAD - AND HOW CAN I FIX IT" than details about successes on this site. If an inexpensive plastic tub with a lid can make a failed breadmaker a successful breadmaker, WOOO HOOO! As far as the final proofing goes (panned or free-formed) - it takes all five senses to make good bread and our eyes have to be our guide at this point. Over- or Under-Proofing Panned Breads: 1. An incorrect amount of dough placed in the pan to begin with is a prime suspect for over- or under-proofing panned breads. It's the fear-of-the-scale problem. A standard loaf pan (1-1.5# dough) and a 9x5-inch loaf pan (designed for quick breads) are not the same volume. If you put 1-1.5 pounds in a 9x5-inch loaf pan (which can accomodate 2#+), you may allow it to rise way OVER double to fill the space. If you put 2# of dough in a standard size bread pan it will be easy to under-proof it, or you can end with a mushroom and a lot of shredding on the sides. If I place more than 1# of dough in my Pullman pan, as soon as the dough hits the oven and I get a good amount of ovenspring, the additional dough will quickly seep out any crack in the Pullman pan lid. This is a "MUST SCALE THE DOUGH" loaf. I also scale dough amounts so that I have equal amounts in each pan that bake in approximately the same amount of time to nearly the same size. I scale the dough for hot dog buns, hamburger buns, dinner rolls, etc. The scale is my friend! 2. The next mistake comes when people think they need to allow the dough to rise to the size of the finished loaf - this is over-proofing. The little rule-of-thumb: The dough log is approx. 1/3 the size of the finished loaf. You allow that amount of dough to rise until it's approximately "double" the dough log size - which accounts for 2/3 the size of the finished loaf. The ovenspring (the amount the dough continues to rise after it's in the oven) accounts for the last 1/3 of the size of the finished loaf. After you are familiar with a certain recipe, you'll know when the dome of the rising dough is about 1-inch over the edge of the pan, it's doubled. You'll use little signs like that to guide you, but that doesn't work all the time on all recipes.... With formed loaves it's a little trickier - hydration and human error play into this, as well as the type of bread. Many aren't supposed to "double". -Grainlady

Between our toddler and covid we’re not doing much entertaining, so we just use kitchen cabinets and a sideboard with full doors to house our bar supplies. These have been great for wine storage: mDesign Metal Steel Free-Standing 6 Bottle Modular Wine Rack Storage Organizer for Kitchen Countertop, Table Top, Pantry, Fridge - Holder for Wine, Beer, Pop/Soda, Water, Stackable - Graphite Gray https://www.amazon.com/dp/B07RKCVMXY/ref=cm_sw_r_cp_api_i_3SYqFbSJQPAQW

It was adjacent to a conservation area. Bears/deer/wild turkeys/alligators were very common We did have a screened lanai - that doesn’t stop a bear from coming through. Refrigerator bear attacks were common in our neighborhood. Most fridges were in garages and got hit when garage doors were left open.The bears opened the fridge - took out milk/yogurt/ice cream whatever. Drank/ate - folks found the empty containers. They did shut the door though! A few neighbors found bears sitting in their pools/spa. I wasn’t sorry to move to be honest. You definitely had to be careful walking at night.