Does it matter if there’s shit smeared on the inside of the bowl, or smeared on the seat? That’s a hard yes. Not a fan of either, but one’s definitely better than the other in a worst-case scenario.
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Yeah. Some blow up the bowl, and that’s not cool.
But what’s really not cool are the carpet bombers. That does all kinds of damage to a whole area.
Hey, I thought about you over the holiday. Any symptoms yet? I hope you’re well, and that this is, at worst, a really boring break from work.
Not a thing from any of us. I had a stuffy nose, but took a Claritan and a shower.
And work hasn’t stopped. If I have another fucking Zoom meeting, I’m going to kill someone.
Edit: I couldn’t get my test today/yesterday. But am scheduled for tomorrow. Several guys got tested Tuesday (yesterday? It’s like I’m in a casino with no ability to track time) but no results yet.
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Awesome! Glad to hear.
Negative.
In fact, all the “Tier I” exposures (the most serious exposures where infection is deemed likely) have been negative.
I was told I was free to go about my life Monday if not symptomatic.
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It makes one wonder if this is as contagious as purported or if oil field workers are more resilient than average humans.
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I’m still amazed my sister tested negative after sharing a house with my sick brother. I’m not sure if that’s a “Tier I exposure”, but we’ll take it, I suppose.
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Hedges.
My neighbour has a hedge along our longest fence, about 120ft. It sticks up over the top of the fence so I need to trim this bastard very frequently or it becomes an ass ache. I also have to pick out the little shoots that come through our fence or it starts to break up the fence.
My neighbours were quiet, don’t cause a fuss, are older and generally very nice so I figure a hedge clipping is a small price for having them as neighbours.
But they moved out half way through last year. I asked the new neighbours to consider removing the hedge. They didn’t want to, okay I tried.
Unfortunately, they don’t maintain this hedge and holy crap is this a pain now. It’s pushing the fence over, I need to do the top of the hedge or my side looks shite, which is more than double the effort. Part of the hedge has already died and the neighbours tell me they will move it they are taking their time, so I have a crusty part of the hedge…Shoots from the hedge on my neighbours side, have even grabbed a branch from an overhanging tree and are bringing it down…
Why would anyone want one of these. I assume they only exist for people to demonstrate they have so much wealth they can pay someone just to keep these things…
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Baking Bread
More specifically- when you think the dough looks fine but it comes out of the oven with a dense/uneven gummy ish crumb
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How long did you let it rise for?
How long did you knead it for?
How old was your yeast?
overnight in the fridge; in hindsight, it probably should’ve been overnight at room temp
The dough windowpane-d iirc
No idea. Used a young starter - but it was bubbling fairly predictably
That’s the problem. The dough should have been allowed to rise in a fairly warm place, at least 35C, but not above 50
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America right now.
Getting called on my days off to come back to work for protests.
Luckily, we’ve just been on standby and haven’t had to interact yet.
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what kind of loaf are making? I’m assuming sourdough as you talk about the starter below. Did your starter pass the float test?
I used starter that wasn’t quite ready even though it looked ready before and got similar results that you did. Dense and gummy.
I also have over/under proofed loafs and got similar results. All the window pane test does is tell you that the gluten structure you’re looking for has formed. Doesn’t tell you whether your loaf has fermented long enough or proofed long enough.
Not sure how long you’ve been baking bread for, but shit can be finicky man…a lot of variables could’ve contributed to your poor results.
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That’s a good question. We’re outside a lot and exposed to a lot of healthy flora and fauna (e.g., cow poop, wind, bugs, dust, whatever). I suspect it does keep the immune system active.
You need to mix (kneed) it more before baking.
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I really think that outdoorsy folks, or those that generally live, work, or recreate in dirty environments (within reason) are generally healthier. There is a lot to be said for an immune system that has been built up, and remains in practice.
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I may have forgotten about this. Oops
I’ve seen different numbers thrown around-1.5x original volume ‘right’?
This is exactly why it pisses me off haha. Cooking has way more margin of error
I will say I didn’t peg you or @thefourthruffian as bakers, atleast from what I gleamed from your (s) posts
Last question- with add ins (dried fruit, garlic, etc) is there a way to prevent the dough around it from being mushy ier?
Yea, that’s the thing. I’ve seen 2x, I’ve seen no longer than x hours, etc. etc.
I think 1.5x is a good litmus, there’s also the “poke” test which I think is bullshit tbh.
basically, you want the yeast to still be active and the loaf to still be rising but close to the end of the rise when you throw it in the oven.
Yea man, I equate it to it being an art more so than a science. There’s science to it for sure, but, seemingly with sourdough, there are a lot of variables you kind of have to develop an eye or a feel for.
Right back atcha haha … by no means, though, am I an expert - which takes us to:
Not sure - that texture is a by-product of the released moisture (I’m sure you knew that)…I’m sure there are articles and blogs that talk about that which’ll give you better advice than I could.
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