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Cake day: July 4th, 2023

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  • 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.





  • Been watching a ton of YouTube videos about painting techniques, so I wanted to practice a few. Did a slap chop, base coat in army painter speedpaint 2 and did some layers on that. Very fun process, but I’m constantly noticing things that need improvement, “crap I missed a mould line” “that primer is still showing” “that eye could be a lot cleaner”. At some point you have to shrug your shoulders and say “good enough, on to the next one!”