He’s a healthy, happy boy.

(His sisters don’t always like how intensely he plays, since he’s very energetic and 17lbs, but oh well)

Nah, I just like setting my phone to 0.5 zoom and getting REALLY close to take pictures of him

Hasn’t happened enough to say with certainty, but if I had to guess, I’d say you’re probably right

Bad news, actually, the insides are ugly

The post before this one was without a recipe

In fairness, though, I have this one largely memorized, so anytime I don’t use a recipe it’s more like, “A jazz rendition of the Tartine country loaf”

Literally none. I tend to score my loaves straight down the middle, at a 90° angle, which gives the best oven spring without a massive ear

I mean, that being said, once you get a good guy feeling for the process you can improv pretty well

But as a general rule I 100% agree

Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat

Morning: 700g 80° water, 200g leaven, 900g AP, 100g WW, mix, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)

After BF, divide and shape into rounds for 20-30min bench rest

Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge

Not really, I’ve used the store brand all purpose, but this one is exclusively king arthur bread and whole wheat, since I’m doing a side-by-side comparison with a buddy to diagnose any issues with his technique

Just checked it out, I do NOT understand that place at all lol

Considering how utterly willy-nilly i was with this batch, it turned out FAR better than it had any right to.

Currently using bread to ingratiate myself with (to?) the neighbors

I can’t waaaaiiiit, no i can’t wait

Ah HA, you’ve fallen for the same trap i did. The veins in leaves are actually described as “vein-like” and are purely structural. Likewise, the stems are structural, mosses are non-vascular

I’m really salty because it mirrored my thoughts about the research almost exactly, but I’m loathe to give attaboys to it

I mean, I value the knowledge as well as the job prospects

But also, take it easy, i didn’t personally insult you

I mean, it’s a matter of perspective, i guess.

I did a final assignment that was a research proposal, mine was the assessment of various methods of increasing periphyton biomass (clearing tree cover over rivers and introducing fertilizers to the water) in order to dilute mercury bioaccumulation in top river predators like trout and other fish people eat

There’s a lot of tangentially related research, but not a ton done on the river/riparian food webs in the GSMNP specifically and possible mitigation strategies for mercury bioaccumulation.

OBVIOUSLY my proposal isn’t realistic. No one on earth is gonna be like “yeah sure, go ahead and chop down all the trees over this river and dump chemicals in that one, on the off chance it allows jimbob to give trout to his pregnant wife all year round”

I’d say it’s good at things you don’t need to be good

For assignments I’m consciously half-assing, or readings i don’t have the time to thoroughly examine, sure, it’s perfect

The only substantial uses i have for it are occasional blurbs of R code for charts, rewording a sentence, or finding a precise word when I can’t think of it

This is my stance exactly. ChatGPT CANNOT say what I want to say, how i want to say it, in a logical and factually accurate way without me having to just rewrite the whole thing myself.

There isn’t enough research about mercury bioaccumulation in the Great Smoky Mountains National Park for it to actually say anything of substance.

I know being a non-traditional student massively affects my perspective, but like, if you don’t want to learn about the precise thing your major is about… WHY ARE YOU HERE

Honestly I’m probably just gonna wash the bowl out and pack it. I’m not uptight about my starter, I’ve killed and restarted mine at least 20-30 times, and I don’t subscribe to the almost mythological status people associate with old starters.

The microbiome is going to adjust to the way you treat it, what you feed out, and (to a much lesser degree) where it is. It doesn’t fucking matter that 100,000,000 generations ago the yeast was French lol