Oh wonderful! Thank you for the suggestions!
Oh wonderful! Thank you for the suggestions!
It’s what I got to use in highschool computer class, I’m a sucker for what I know.
I purchased a razor branded Smartwatch, way back when. Thing could barely connect to my phone, it’s battery life was atrocious when it did, and all it did was show the time and track steps. It didn’t have any built-in notifications so you had to use a separate app. This was fairly early in smart watches though, it was pretty fad-esque.
As someone who runs a Windows phone launcher to this day, I think you’re wrong 😂 had they actually pursued them, and supported them better. I think we’d still have Windows phones today, The app store was truly the killer.
I feel like all of these fediverse platforms are going to suffer from the same issue.
I searched up peertube and clicked on the peertube link. No where was there a “recommend videos” feed or “upload videos” or “create account” and the first link to a peertube platform is a cliche “rebellion” something or other.
These things will never see mass adoption if they aren’t approachable to the casual browser. It sucks, but the average user would rather give their data to Google or watch 25sec of ads before each video then try to figure out fediverse. Especially since when you do figure it out, there isn’t any good content yet.
What if I have an Xbox controller plugged in and want to use my keyboard? A simple spacebar hit sets the default controller for fit this play session.
Looks like a good start! What ratio do you plan on feeding with?
Equal parts by volume will work for a initial bloom but will run into issue very quick for feeding.
I feel like AI would be better put to replace CEOs than Frontline workers lol. Get rid of your most expensive asset and improve efficiency.
Beauty! I can only imagine how the house smelt. I love your tea towel too!!
I used a lame for the longest time, but it wasn’t doing it for me. I found a razor was too small for me to directly hold and ended up settling on box cutter replacement blades! They are usually 3ish inches long, so lots of room to grab onto. They also dull less quick than razors.
Haha, 4-5 recipes, each producing 4 loaves. I’m in the same heat boat, but I need to get these done ¯\_(ツ)_/¯
Awesome! Thanks for the tips! I’m definitely going to try this out tomorrow, will report back.
Basic home gas oven, on a 10" stone at 425° f. We like to lay parchment under the pizza for easy transfer to the oven then remove it halfway thru baking.
Awesome! What kind of pan do bake in? And how much dough per pan? I’m making tonnes of basic sourdough this weekend and I could probably spare a loaf to try out this blend!
Oh my goodness that looks so good! How do you incorporate the spices and cheese? The second picture is them separate right?
Finally added the recipe!
All cake is bread but not all bread is cake! No line! Until their is a dedicated cake and pasty community everything is welcome lol
We would love your question at https://lemmy.ca/c/bread
Typically for 100% whole wheat, to avoid tears you need to give the bran a chance to hydrate so they aren’t sharp and pokey.
This is my basic pizza dough recipe modified for WW flour.
545g flour
400g very warm water
100g poolish
(if you don't have a starter you can use 50g flour and 50g water mixed the night before with a small pinch of instant or active dry yeast. 5g would suffice)
30g olive oil
30g honey
15g salt
Option seasoning such as poppy seeds or Italian blend.
1. Blend water, oil, honey and salt together
2. Add flour and let rest for atleast 30 mins, this allows the water to hydrate the flour molecules fully and the bran of the WW flour to start to soften. Your mix should be relatively sticky or even soupy at this point.
3. Add your fermented poolish or overnight ferment and begin to knead the sticky dough.
4. Turn out onto a floured surface and start kneading! It's gonna be a bit messy at first, and the less flour you add the more crisp and delicate your final dough should be. Adding flour will make it easier to knead, but as the gluten is developed in the dough it will stick less too!
5. Once smooth, and supple, return to it's bowl and let rest for 30 mins, it should rise a little bit in this time, but primarily become very very soft and smooth.
6. Use as pizza dough! For best results, bake at 400° or higher.
I hope this helps! If you end up trying it out we would love to see your results over at c/bread!
Yay Doris! I personally go straight into the fridge to store. The cool temps will only slow fermentation not stop it.
Simply put, I need to buy groceries.
It’s not that I will have issues learning or researching, it is that I don’t have the time too.
If the barrier to using Linux is needing to spend time troubleshooting and researching to do simple tasks, I just won’t.
So far this thread has been very enlightening to me, I’m excited to try something new. But my OS is not my hobby.