Simply put, I need to buy groceries.
It's not that I will have issues learning or researching, it is that I don't have the time too.
If the barrier to using Linux is needing to spend time troubleshooting and researching to do simple tasks, I just won't.
So far this thread has been very enlightening to me, I'm excited to try something new. But my OS is not my hobby.
Oh wonderful! Thank you for the suggestions!
It's what I got to use in highschool computer class, I'm a sucker for what I know.
Am I interpreting this graphic wrong? Will a change in vote method lower our options?
While we have "2 superpowers" here in Canada, at least we have 7 represented parties, the other methods have less overall representation?
Brown Eyed Susan lol
Gnu Image manipulation program, no? What a dumb article
This is literally exactly what I meant, far right folks believe that meta specifically sensors their content.
What's funny is that both sides of the political spectrum are going to think this is targeting them. When in reality it's more than likely only going to be used to squash misinformation.
This has got to have been satire right? Since the upvotes/down have been blanked, I'm going to assume it had negative ratio
Good price, but has been cheaper (160) in recent times
The reason that I will never buy discord nitro, it's because they aggressively pushed their nitro light on me one time, and I saw that it included an increase to the file size. I foolishly thought, well clearly if they're increasing the file size, then the character limit must also be increased like in regular nitro. Nah, couldn't even include a boost to the character limit.
They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!
Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!
It's gonna be a busy production weekend for me. Putting that starter on double duty! Aiming for 8 loafs a day for the weekend, starting with an overnight retardation.
Recipe:
High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g
Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g)
Active Dry Yeast: 5g
Salt: 15g
1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins
Pizza shaping tips!
-wet dough is harder to handle, but way easier to shape.
-equal parts semolina and flour is an awesome dust for your bench.
-tossing your pizza in the air is a great method to expand a soft and supple dough. It’s also real fun.
-let your dough balls rest for 15-20 mins before expanding.
-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!
-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.
Recipe:
3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla
1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt
1. Preheat oven to 350° f
2. Mash bananas and add wet.
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first.
4. Transfer into parchment lines or well seasoned loaf pan.
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan!
Gone all weekend, so no bread for me!
Tartine Country Loaf:
90% AP flour
10% ww flour
75% water
20% poolish
2% salt
Cornstarch to dust/prevent sticking.
Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.
In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!
180g AP flour 180g water 40g discard.
This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!
Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!
Recipe: Modified Country Bread from Tartine Bread
Flour: 100%
-60% AP
-40% Rye
Water: 75%
Poolish: 20%
Salt: 2%
I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.
Does lemmy have useless red circle sub yet?