Jewish sourdough rye loaves - sh.itjust.works
This was my first attempt at making a seeded bread (using caraway seeds to give
it that traditional Jewish rye bread flavor). Came out really nice…flavor
reminded me of the kind of bread I’m used to getting in the deli. It came out so
good that I (obviously) had to immediately run to the store and pick up some
sliced corned beef to make some corned beef sandwiches. The basic make-up was;
75% bread flour, 25% whole dark rye, 73% hydration. Oh yeah, and 75% of the
liquid I used was actually dill pickle juice from a near-empty jar of
store-bought dill pickles. It’s been hot here, and I don’t have air
conditioning, so I used cold packs from the freezer to keep my fermentation bowl
chilled in order to stretch out my bulk-fermentation time to 9 hours.
browser: how to control volume level watching youtube shorts.
https://sh.itjust.works/post/3156291
browser: how to control volume level watching youtube shorts. - sh.itjust.works
When watching regular youtube vids using a web browser, you control the volume
level of the video using the volume control in the bottom left of the video.
When watching youtube shorts, there’s a speaker button that mutes or unmutes the
video, but there seems to be no way to set the volume level. Am I missing
something or does youtube just not include that feature for shorts?
How to see all the communities an instance has blocked from other instances?
https://sh.itjust.works/post/2905791
How to see all the communities an instance has blocked from other instances? - sh.itjust.works
It’s easy enough to look at https://[instance]/instances and see which instances
a particular instance has blocked. But in the cases where an instance hasn’t
completely blocked another instance but has blocked specific communities on
other instances…where can I see/find that? So far, I’ve found that reading and
parsing the modlog will reveal that if you are willing to search for it
manually, but is that the only way?
To get a more sour loaf with more character, is it better to use more starter or less?
https://sh.itjust.works/post/2831868
To get a more sour loaf with more character, is it better to use more starter or less? - sh.itjust.works
My starter is already quite sour and full of character, so if I use more of it,
I’m directly adding those flavors sraight into the dough, but by using more
starter it will result in less fermentation time, and less proofing time, which
means less sour and less character developed through fermentation and proofing.
On the other hand, if I use less starter, the dough is starting off with less of
that initial flavor and character, but the lower starter amount means longer
fermentation and proof times, which means more character in the final product.
So which is more impactful to the flavors of the final loaf? The extra initial
starter, or the longer fermentation and proof times?
