If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
French hip-hop and Norwegian doom metal are pretty good though.
Never seen that in Firefox on iphone.
Just offer them for sale for £10. It won’t completely eliminate theft but the profit should make up for it.
A lot more work to introduce a new product than to turn on a TTL in a DB.
Is there really enough demand (potential revenue) to justify the effort?
Back in the 80’s Leisure Suit Larry sold well enough for a couple sequels.
It’s got to be well written and funny.
If someone eats 3 sandwiches, they were hungry.
If someone eats 6 slices of plain bread, they’re weird.
After executing a prisoner, we will feed him to other prisoners and force them to wear clothes made from the skin.
—RimWorld
LOL just return the GPU if they sent a lemon.
Most Americans have middle names. They get used by the news media to distinguish the infamous from other people with the same first name and last name.
America is sliding into fascism and you think the best use of scarce business regulations is to protect a very small number of rich gamers who might be slightly shortchanged.
Anyone buying a $2000 video card is either a cryptobro or a fool, but I repeat myself.
Another shameful reminder that the US constitution still permits slavery for prisoners.
Slave labor from prisons is used by the rich to depress wages of free citizens.
Bonus reply from a different SovCit
- 75% bread flour
- 25% khorasan flour
- 80% hydration
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
edit: To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
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Germany.pdf needs more space