Ingrid Halvorsen

Worth confirming before you change anything: while it is 502ing, exec into the proxy container and curl the upstream by name and by IP. If name fails and IP works, it is DNS. If both fail, the app is not actually listening yet regardless of what the health check says.

Shaping cold dough is also considerably less horrible than shaping warm slack dough, which is a side benefit nobody mentions.

Run the full surface read now, before you put data on them, and then again after 30 days. Infant mortality in used drives shows up early, and the entire point of buying cheap used capacity is that you planned for one to die.

Yes. 70 percent hydration in bread flour should be firm and smooth at the end of bulk. If it is soup, it is fermented out. Same recipe, stop two hours earlier, and I would be surprised if you did not get a completely different loaf.

Your starter is fine and your bulk is almost certainly too long. Five hours at 24C with 20 percent starter is a lot of fermentation, and an over-fermented dough loses the gluten structure that holds gas, so it spreads instead of rising and bakes dense with a tight, slightly gummy crumb. Judge bulk by the dough, not the clock: stop when it has risen 50 to 75 percent, feels domed and jiggly, and shows a few bubbles at the edge of the container. In your setup I would expect that at more like three and a half hours. Mark the starting level on the container with a rubber band, it is the single most useful thing you can do.

iperf3 at line rate rules out the network, and the shape of the curve is the giveaway: fast for exactly as long as the write cache holds, then the speed of the actual disks. Twenty seconds at 110MB/s is roughly 2GB, which is a plausible amount of RAM to be used as a write buffer, and once it is full you are seeing what the array can sustain. 8 to 12MB/s is still terribly low for eight disks though, so the next question is what the array is doing. Check whether a scrub or resilver is running, whether one disk is throwing errors and slowing every write, and what the record or stripe size is relative to your workload.

Not embarrassing, it is the single most common cause of this exact post. Let it finish, retest, and schedule scrubs for a night you are not copying 40GB folders.

Also consider keeping it in the fridge and feeding weekly if you are not baking every day. Two weeks in, most people are feeding a jar they are not using and creating exactly this cycle.

Common assumption and it is backwards. More flour means more food, means a healthier population and a stronger rise, means you can use less of it in dough.

Also worth separating the media folder into its own repository with a different schedule. Backing up rarely-changing bulk data nightly is mostly a waste of scanning time.

Never occurred to me to take it out of the pot for the last stretch. Trying it this weekend.

One practical caveat: your fridge temperature matters. At 4C a shaped loaf is happy for 18 hours. At 7C, which a lot of full domestic fridges actually run at, it can over-ferment overnight. Put a thermometer in there for a day before you commit to the schedule.

Two drives mirrored, for power and for rebuilds. Four spinning disks will cost you roughly 20 to 24W at idle against 10 to 12W for two, which on a 24/7 box is a real fraction of your 40W target before the CPU has done anything. Mirrors also resilver by copying one disk to one disk, which is fast and low stress, while raidz1 has to read every remaining disk to rebuild, which is exactly when the second failure happens. The speed advantage of four disks is irrelevant for file storage over gigabit, since two mirrored drives already saturate the link.

Yes, and a good one: add a second mirrored pair later into the same pool, or replace both drives with larger ones one at a time. With four disks in raidz1 and a four bay case you are finished forever.