Measuring dough temperature is the one MUST for nailing bulk fermentation. . 🔥 The warmer your dough is, the faster it will rise, but also the SLOWER it will cool down and STOP rising in the fridge! . This means that you’ll need to shape and cold ferment a warm dough waaaay sooner than you would with cool dough. . 🤔 But when is “sooner” and when is “later”? You can measure rise percentage (in volume) or simply go by look/feel (comes with experience). . If you’re feeling overwhelmed, it’s becau

Estimated Fick vs. Thermodilution: Which One Do You Trust? 🤔 When measuring cardiac output (CO), we often rely on either the Estimated Fick method (which uses assumed VO2 and calculated variables) or Thermodilution (which directly measures CO using injectate and temperature changes). Key differences: -Estimated Fick: Can be less accurate in critically ill patients due to reliance on assumed values. -Thermodilution: More reliable but affected by arrhythmias, tricuspid regurg, and injectate techn