• 9 Posts
  • 33 Comments
Joined 1 month ago
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Cake day: July 20th, 2025

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  • Reading stuff like this reminds me of why I have been a linux user for over 20 years.

    Its why I only use AOSP roms on my phones.

    Its why I have never used any USA surveillance companies. No one needs any of that shit!

    Its why I get in my car, and visit people I care for, and not send them a message or use facebook to see what they are having for dinner.

    I wouldnt even know how to turn a windows machine on. My last windows experience was with windows 95.

    Do you still press a button?

    I am a retired psychotherapist, 69 years old now, and have seen the devastating loss of our freedoms in my lifetime.

    we all need to get back to being human again. We are human beings not human doings.

    My display avatar is in fact a photo from a StoneHenge free festival in early 1980’s. A time when we actually used the word freedom and meant it.

    I do fear for you younger people and what lies ahead. What will be like in 20-30 years when I am long gone.









  • infjarchninja@lemmy.mlOPtoBready@lemmy.worldglass bread rolls
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    2 days ago

    Hey Jake Farm

    Thank you

    I can see why you would think a 90% hydration dough is Ciabatta.

    The crumb looks too tight and uniform for classic ciabatta.

    classic italian ciabatta is made with a biga dough.

    Many years ago I worked with an Italian Swiss-trained patisserie chef and Master baker. Stefano piccinno. He only made ciabatta with Biga.


  • infjarchninja@lemmy.mlOPtoBready@lemmy.worldglass bread rolls
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    2 days ago

    Hey SatansMaggotyCumFart

    Thank you

    I do usually use just a small pinch of yeast with a longer bulk.

    I thought that by developing the dough in a few hours it would make it a little easier for the not so experienced bakers to get used to a high hydration dough.

    It still tastes great with the classic Shipton Mill White No 4 organic bread flour







  • Hello PlantJam

    Thank you.

    I am assuming that the all purpose flour you mention is the American all purpose flour.

    As far as I know American all purpose flour has a high protein content and is generally used for bread. Though dont quote me on that.

    I am sure this recipe will be OK with all purpose flour.

    It is flat bread after all.

    I only use organic bread flour because I buy 16Kg bags of the stuff, which is cheaper than buying from the local supermarket.




  • I only use Lineage and have done so for years without any problems since CyanogenMod 10.1.

    Do remember that it is the choice of the developers to use google services and nothing to do with google.

    When you say “Le Chat”, do you mean Mistral AI assistant/chatbot? Its probably stopped working since GPT‑5.

    Currently it is not possible to run “Le Chat” ai on a phone without google,

    Again its the devopers choice. They could develop a non-google Le Chat.

    who on earth needs a chatbot on a phone?

    I have never have any problems finding open source alternative apps.

    MAPS: Comaps, Organic Maps and MagicEarth, all provide Turn by Turn navigation

    https://en.wikipedia.org/wiki/Turn-by-turn_navigation

    I dont use any Banking Apps. Why do you need a banking app? I login to my bank in the comfort and safety of my home.

    Lineage:

    https://wiki.lineageos.org/devices/

    If you must use google try E/OS. It Uses MicroG and works very well.

    microG is a FLOSS implementation of Google play services

    https://doc.e.foundation/



  • infjarchninja@lemmy.mlOPtoBready@lemmy.world82% poolish ciabatta rolls
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    9 days ago

    Hey Vex_Detrause

    good question

    The 82% is the hydration of the dough. Basically, how much water is added.

    also known as “bakers percentage”

    The higher the hydration to wetter and more difficult the dough is to handle.

    The benfits are that you end up with much larger holes in the crumb. As per sourdoughs and classic French and Italian breads.

    you can work out the hydration of any dough by dividing the water by the flour, multiplied by 100.

    1000g flour and 820g water

    python in the terminal

    820/1000 0.82

    0.82*100 82.0

    generally, a basic simple home made loaf will be about 65% hydration.

    1000g flour and 650g water.

    650/1000 0.65

    0.65*100 65.0