Hey @richard669, but what about steel pitting from damp vents?

You really sold me on the dough dividing part. What other jobs does it do that most people wouldn't think of right away? I've used mine to lift a whole chopped onion into a pan, but I bet there are more tricks like that. Like, does it work for anything besides just stuff in the kitchen?

Agree with @margaret564, pedaling a dead e-bike is brutal.

Wait, you just casually found a Tokyo station? That's wild, my local ones barely come in clear.

Interesting. How do you account for variables like dough temperature or hydration level when using the windowpane test? I've noticed that with higher hydration doughs, the windowpane can be deceptive because it stretches easily even if under-kneaded. My kitchen's ambient humidity has led to some frustrating misreads, so I've started combining the test with checking how the dough holds its shape after a fold.