What kind of fermenting setup do you usually use? I feel that same frustration every time I have to toss a cracked plastic lid, and I've been trying to just reuse the lids from store-bought pickle jars for my kraut, even if they get a little rusty.

Foam soaks up so much finish though, you're just wasting it another way. A decent brush holds more and lays it down smoother if you know how to use it. Trying to cut in an edge with a floppy foam pad is a nightmare. Give me a good angled brush for trim work any day, or for thick stuff like polyurethane.

Honestly, the yogurt explosion was probably from fermentation in the heat, not just the cramped space. Those tiny fridges in hot places work way too hard, and things spoil faster. I gave up trying to store a whole week's meals. My fix was to just shop for one or two days at a time, like buying ingredients for dinner on the way home. It's a hassle, but it beats cleaning exploded dairy or living on only street food. You have to adapt the plan to the tools, not the other way around.

Oh, I really get what you mean... Not spending on gas and eating out saves so much money. It shows how a job change can help your finances without a bigger paycheck.

A library book on shop organization really showed how much time and frustration it saves.