Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
Why is the documentation incomplete?
Asks every programmer since the dawn of time.
Can’t read, paywalled.
Let me guess, Ukraine didn’t want to give up half their country in exchange for a promise from Putin to not conquer the other half a few years later.
You can add things to the ducking dictionary.
Just guessing but maybe dump the result set to a plain list in a webpage.
More content than Netflix, Hulu, and Amazon all in one place? That’s terrible! Where can I see this dastardly collection?
I was into this old computer game “Bouncing Babies” when this comic came out.
There was a hospital on fire and someone keeps tossing babies out the window and you’re the fire crew and bounce them into a waiting ambulance.
Good work? But munitions are cheap and people are priceless so this fool should just blow it up next time.
I would have assumed it was a giant electric motor, so thanks for the link.
I just wish there were diagrams to show the interior and mode of operation.
I enjoyed my visit to Kraków, cool sights and good food, but it did seem a rather poor country. They sure liked Americans though.
The A series is better because it divides easily into smaller sizes, shows more on phones, and portrait monitors.
Did you read the part of the article where they say gun exclusions might only hold up where there is a threat of violence?
edit: To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
Bonus crumb shot: 
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I agree with you 100%. Have a downvote.