And yeah, the image path thing is a total rite of passage... I remember spending like an hour trying to figure out why my logo was just showing a broken link icon. Turns out I had the folder structure wrong and was pointing to a directory that didn't even exist. It's one of those little things that feels obvious once you figure it out but makes you feel pretty dumb in the moment.

Hang on, my first real masonry job I tried that and the mortar dried out way too fast on me. Maybe it depends on the mix or the weather, but I find that letting it sit that long just makes it harder to work with. I had a batch turn into almost a crumbly clay after 20 minutes in the sun. I just mix it fresh and get it on the wall as fast as possible.

Leave that gap, man. I've had to go back and shim floors that were butted tight after a humid summer and it's a nightmare.

Did you keep the tape? I once found a wedding labeled as 4th of July.

Respectfully, the oven light trick is more of a myth for most starter doughs. I've had mine get too warm in the oven and turn into a sticky mess before the bulk ferment was done. A better bet is finding a draft-free spot on your counter or a pantry shelf, and if you need warmth, placing the bowl near a radiator or on top of the fridge gives a gentler, more consistent heat. Also, the bulb can dry out your dough's surface unless it's tightly covered, which defeats the purpose of good air flow for the yeast.