You are being rescued, do not resist!
They're not paid to think.
Wordle 1.970 4/6
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"Autocorrect on steroids" it is.
That's the logo of Grok. They're somewhat similar.
Mixing the dough. Mixing 2kg of clingy, sticky dough by hand is no fun to me.
You'll have to adjust the amount of water for the different flour. That's the tricky part.
Also fighting data centres for the water.
Thanks! I love 100% rye sourdough breads, but I hate making them. I'm not sure I get the hydration right. My dough always ends up very sticky and just an utter pain to get out of the kitchen machine and into the loaf pan.
That they are.
For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it's even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.
cross-posted from: https://sh.itjust.works/post/69600486
I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.
I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.
IMO most of their covers qualify for this community.
First tent-grow. Zkittlez OG Auto from Barney's Farm. Today marks day 70 since putting the seed into the peat pad. I expect maybe a week more. Two, tops.
