Bonus reply from a different SovCit
Health care is a human right.
Nice shirt there on Acting Ensign Crusher.
Hey old man stop throwing by gasoline on the dumpster fire.
Blech.
Don’t want to watch some rando on TikTok talk down at other randos.
Collaboration is a fact of life in software development.
Therefore we must choose tools based not on a single developer’s preference, but by what their colleagues can use effectively.
- Tools that are easy to write bugs with (C/C++)
- Tools that are hard to learn (Perl)
- Tools that are hard to hire for (Perl, Ruby)
All of these should be fixed or shunned in favor of languages that are easier to hire, easier to learn, and easier to debug.
It’s an attempt at market segmentation. Those who really want to play will pay full price. Less ardent fans wait for a sale.
Did your friend make you want it enough to pay full price?
Oh, so Trump was the Wal-Mart version of the January 6th Dictatorship.
Maybe there’s a local problem with cruising for prostitution?
“Independent contractor” is a legal fiction to abuse their workers.
For something as common as “poultry in sauce” it sure looks like an industrial accident.
You mean like “dwarves and elves are GMO humans” and “magic is actually tech gadgets” ?
- 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
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Personal projects vs everything else:
Did you want to collaborate with other people? Use something other people like.