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Cake day: July 4th, 2023

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  • I voted for Jill Stein in 2016 because I assumed Hillary was going to win anyway, and I was in a solidly red state so fuck it, might as well vote 3rd party.

    Then Trump won.
    Then I learned about Stein’s backwards views on nuclear energy, GMOs and vaccines.
    Then she turned out to be a Russian asset.
    Then she decided to run again and again, knowing that she’s only acting as a spoiler for the Dems.

    Boy did I make a mistake in 2016. I wish there was a perfect candidate for everyone to vote for, but unfortunately keeping Trump out of the white house is the best we can do. Harris isn’t my first choice, but I voted for her on behalf of all of the people who will suffer under another Trump presidency.







  • chetradley@lemm.eetoFoodPorn@lemmy.worldSourdough country bread
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    1 year ago

    I’m fluent in bread geek. Here’s some translations:

    • Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
    • Autolyse is when you mix just the water and flour and let that rest.
    • Fermentolyse is an autolyse with the sourdough starter added.
    • Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
    • Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
    • Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.