That 15% jump is EXACTLY what I noticed on my own logs too. I read somewhere that a Ford calibration engineer straight up said those canned tunes push the PCM past safe limits on the stock fuel system, especially on a 2015 5.0. The load numbers are scary high once you start looking at them. A lot of people just flash the tune and drive, they never check the actual values the tune is demanding. The stock fuel system can only handle so much before you get into lean conditions or knock. People ignore it because they think "if it's from a big name it must be safe" but that's not how it works.

Just jump into this with a small fix on the timeline thing. You said 42 cold emails and 1 callback, but that's actually a 2.4% reply rate which isn't terrible for cold outreach in a competitive field like graphic design. The real issue is that cold emails work best when paired with something else, like what @hunt.quinn mentioned about follow ups being a bit random. If you haven't already, try sending a short follow up to the other 41 firms after a week or two, just a quick "hey checking back in" type thing. And jamesm48 is right about the AIGA thing, I've seen people get way better traction from three solid conversations at a meetup than from thirty generic emails. That one reply you got could turn into something good, especially if you go in ready to ask them about their actual work instead of just pitching yourself.

I get what you're saying aaron884 but I really don't think it's about the flour type here. I mean if you think about it, that starter had been sitting in the back of a cold fridge for three months. That's not a bacteria problem that's a hibernation problem. The flour might help once it's already waking up but the real trick is just patience and consistent feeding. I've revived starters that were basically gray sludge before and switching flour brands never made a difference for me. What worked was just sticking with the same cheap unbleached all purpose and feeding it twice a day for a few days. It's like they just need to remember how to eat again.

My cousin actually had the exact same issue with that foundation... she wore it for years and then suddenly it just stopped working. She tried mixing it with different oils and setting sprays, even bought a whole new bottle thinking maybe it was a bad batch. Nothing worked though, it just sat on top of her skin in this weird greasy layer. She finally admitted defeat last month and switched to something from the drugstore too. It's really frustrating when a product you trusted just... changes without any warning like that.

My jaw literally dropped when he just froze like that for 5 whole seconds. I can't believe he didn't just cut the stream or pretend it was a audio glitch or something.