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Cake day: December 20th, 2023

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  • Manjaro is amazing, but might have a little steep learning curve should you use it for something very advanced. Also, no .deb’s and .rpm’s for you, but AUR is arguably even more based (don’t rely on it too much though, troubleshooting issues with AUR-sourced apps is an advanced task indeed!)

    Other than that, an insanely snappy (thanks, Arch!), beautiful (thank you, presets for various DEs!), almost bleeding-edge and very novice-friendly distribution.





  • Depends on whether you allowed your starter to go through 2-3 cycles before putting it in the fridge. If yes, you’re all clear. Essentially what protects starters and sourdough from going bad is high acidity that they develop. If you give your starter enough time before preserving it, it will retain most of that acidity, allowing you to just feed it again and then use it. If not, you’re at risk of letting molds and other harmful organisms develop - some of them do grow at fridge temperatures, and if there’s no acidity to stop them, it can be not good.

    Anyway, it’s a good practice not to store sourdough for over a week - just in case.


  • Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.

    Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.


  • Allero@lemmy.todaytoMildly Infuriating@lemmy.worldI just want to view the recipe
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    3 months ago

    All people said not to mention that recipe is unnecessarily complex.

    Refrigerating the dough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day. Not to mention here you allow it to stay at room temperature for 8 hours first before that, which is an overkill.

    Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.

    Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.

    Source: I’m a bread technologist.





  • Allero@lemmy.todaytoProgrammer Humor@lemmy.mlOhh shit....
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    4 months ago

    There are plenty of other sources for polyphenols - including tea, but also chocolate, qinoa, buckwheat etc.

    There is no need to drink coffee in order to replenish polyphenols in your body.

    And drawbacks are huge: aside from broken sleep, caffeine puts a giant strain on cardiovascular and other systems, and in people with caffeine addiction, not having their cup leads to high irritability, sleepiness, dizziness, and a lot of other symptoms.


  • The very nature and origin of Windows is part of the problem.

    Going Linux is as much of a political choice as it is a practical one. Software must be free, and Linux shows it very much can, while remaining practical up to the very enterprise level, data centers and supercomputers. and while we normally don’t think of enterprises as champions of free software, their influence is essentially the greatest.