A lemmy nomad. Wish there was a way to migrate posts and comments from .world to .ml to here… 😪

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Joined 3 months ago
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Cake day: March 14th, 2025

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  • My team uses Expensify, and I have to say, I don’t hate it. The website is full featured, the mobile app is actually pretty good, and you can even just email receipts to an email address and it will parse them out properly the vast majority of the time. Management-wise it has all of the approval chains, grouping, etc that you might expect. The company I work for is only about 50 people and my team is only 10 so I couldn’t say how well it scales, but I imagine unless you have some particularly unique requirements it’d do the job.




  • I don’t know about micro but I keep a conventional amount of starter in the fridge and have had it for 5+ years. If I’m out of a bread phase I take it out once every few months, let it come to temperature and feed it. When it gets bubbly and happy again I give it more flour and water till it’s thick and stick it back in the fridge. When my next bread phase kicks in I leave it out of the fridge for a day, feed it again and then use it like normal (once I see it can double in size). Very little waste this way and super-low effort.

    I’ve also dehydrated strips of extra-thick starter and have successfully reanimated them years later (just did it recently with 4+ year dehydrated starter in fact).