I absolutely adore reading about ancient humans migrating around the planet and dreaming into what their existence may have been like. Thanks for sharing.
picnicolas
joined 1 year ago
Not much, u?
Long European radishes are mild, the round American ones are quite spicy, like mustard or horse_radish_.
Is couch coop with a single copy an option?
Thanks for sharing this article. I didn’t know about the bad faith colonial mindset rip-off of small business ideas and recipes. I know there’s no ethical consumption in capitalism but k owing this will give me further pause when deciding to shop there in the future.
Trader Joe’s is great except for produce and union busting
As a former hard partying college kid, a fifth per day is indeed a lot
I had such a frustrating time getting onto that site and trying to figure out their karma system after I made it in. Nothing I actually wanted to read or listen to was available until you reached a certain level of upload. I downloaded all the free leech stuff but nobody downloaded it from me. It was a huge waste of time and I gave up eventually.
I’ve got 3 or 4 characters left to beat on Danger 5 before I can finally set it down forever and play something else!
Came to the comments for a Spain burn and was not disappointed!
Using the amount of stress generated by the activity as a heuristic for masking is brilliant. Thanks for your post!
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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Great, it’s been frustrating to have a surge with no vaccines available. So many friends have had it recently. My family has still never had COVID and I’d love to keep the streak going as long as possible.