1
Buckwheat sourdough bread
(sopuli.xyz)
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
Were they profitable?
For making choices. It’s not a race, buddy.
You’re saying your wife’s pleasure doesn’t matter to you?
Remember to never preorder.
“First is best”
To avoid overthinking decisions that don’t really matter, the first acceptable choice is the correct one.
Save your indecision for stuff that matters.
Upvoted for correct use of ‘satrapy’.
IDK what cattle mutilation shit you’re into.
That’s not profitable.
Sounds like some weird fantasy of yours.
Can you give Linus a Raiden hat?
Looping single inserts over an open connection is far far slower than a bulk insert because every row is another transaction.
Only thing it’s faster than is if you opened and closed a connection for each row.
Inserting 15k rows of 50 columns into a 50M table is something we do every day.
2100 params on a query sounds like spaghetti code.
I suspect OP is using single row insert statements when they need a bulk insert to be performant.
1
Sourdough batard with khorasan
(sopuli.xyz)
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
107
Sourdough batard with scalded khorasan
(sopuli.xyz)
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
1
Sourdough bâtard with khorasan
(sopuli.xyz)
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
1
Sourdough bâtard with khorasan
(sopuli.xyz)
75% bread flour
15% whole khorasan
10% scalded whole khorasan
77.5% hydration
Baked with ice in a dutch oven.
18
Bug: Bottom icon bar keeps disappearing (v1.14)
(sopuli.xyz)
Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.
Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.
1
Sourdough baguette with scalded khorasan
(sopuli.xyz)
- 80% bread flour
- 10% scalded whole khorasan flour
- 10% whole khorasan flour
- 77.5% hydration
- Bake 38 minutes at 450°F with steam
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deegeese
joined 1 year ago
Dumbest shit I’ve heard from Trump all day.