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Cake day: July 4th, 2023

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  • chetradley@lemm.eetoFoodPorn@lemmy.worldSourdough country bread
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    1 year ago

    I’m fluent in bread geek. Here’s some translations:

    • Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
    • Autolyse is when you mix just the water and flour and let that rest.
    • Fermentolyse is an autolyse with the sourdough starter added.
    • Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
    • Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
    • Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.


  • Been watching a ton of YouTube videos about painting techniques, so I wanted to practice a few. Did a slap chop, base coat in army painter speedpaint 2 and did some layers on that. Very fun process, but I’m constantly noticing things that need improvement, “crap I missed a mould line” “that primer is still showing” “that eye could be a lot cleaner”. At some point you have to shrug your shoulders and say “good enough, on to the next one!”








  • It’s truly horrific. Once you’ve seen pigs clambering over each other and screaming in terror as they’re lowered into a pit of carbon dioxide, or live chicks being dumped into an industrial macerator, or chickens dying on the floor in their own waste, unable to move due to their size, or newborn calfs being cut out of their mothers and killed in the slaughterhouse, it’s impossible to unsee. At the end of the day, I’m glad I have seen it, because I’d rather know what happens than live in ignorance and continue to support these practices.