Bonus reply from a different SovCit
Wut?
Is there an easy way to block posts by bots?
Or maybe it’s the wrong language for the task. Macromedia flash is pretty good for animated websites, an enterprise asset management system, not so much.
My current cross to bear in an app written in Mulesoft because “it’s great with Salesforce” but completely unsuited for bulk data transfers.
Sucks to be stuck with bad choices made before you got there.
A great place for LGBT barristers to work… on helping the Saudis cover up their human rights abuses of LGBT people.
Cool how the second drop caused a SAM to self-launch.
Where is the meme?
But people are constantly buying millions of both, so makes sense to have small yearly updates and major revisions every few years.
Which is basically how both phones and cars are developed now.
Office birthday party.
I heard he’s in jail for stealing copper.
If it didn’t highlight the entire entry, it should place the cursor where you clicked instead of the end, which for long URLs might not even be visible. That’s the old old old behavior.
That monkey’s name: William Shakespeare
- 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
- 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
view more: next ›
So… “most people don’t challenge their own beliefs”