Alteon

I've been dealing with this for months. I've received yet another drawing from a company calling "Diameters on a common axis/center to be 0.XX" TIR U.O.I. "

Total Runout requires a Datum. Your "common axis" is not a datum and can not referenced. It's driving me mad. Like, where did everyone get this notion that it's acceptable? It'd be one thing if it was just one or two drawings, but I'm into the dozens at this point. It's getting to the point that I'm starting to question if I'm either the one in the wrong or everyone has some sort of mass psychosis.

Am I in the wrong here?

Scientists and engineers have successfully tested a high-powered laser weapon mounted on a British Army combat vehicle.

According to the Defence Science and Technology Laboratory (Dstl) and the Ministry of Defence (MOD), this trial marks the first instance of such a weapon being fired from a UK land vehicle.

Crosspost from the "Energy" Community. Seemed too good not to put here.

I tried my hand at making a starter years ago and it went poorly. I was gifted some starter earlier this week and have been bulking it up in order to bake some bread this weekend. The starter is MUCH better than any of the ones I've ever made, so Ive had high hopes all week that my sourdough will actually come out decent this time.

I've been following this recipe, and it's been going....not well. Everything was weighed to the gram, including the starter, and "lukewarm" water was about 80ish degrees. The dough is so unbelievably sticky that I can barely scrape it off the sides of the bowl.

Is this normal? It's been years since I've done this so I'm back to questioning everything. I'm planning to just drop the whole thing into a Dutch oven and cook it, but I understand that I'm deviating from the recipe. My Dutch oven cooks were just so much better.

Cna anyone provide a better recipe for just a basic sourdough boule that you've had decent success with? I'd really like to continue baking bread, but I know for a fact that I'll wind up giving up again if I have too many failures (I think I baked 8 different times a few years ago, and I gave up because they were always so dense, and flat.). Really want something with a good, fluffy, stretchy crumb.

Any advice or questions would be greatly appreciated. Thanks!