81–90 of 208 posts
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Freezing doesn't kill bacteria, it's actually how biologists preserve their samples. Most yeast you buy in a store (e.g. Fleischmann's) are better if you freeze it after opening for best quality.
Interesting. Do you have a source for this?
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Here in Germany many people trade starters across villages. It would be interesting to have a scientific study on the differences. Maybe there is different bacteria/yeast in the different villages?
The type of flour and the temperature it’s kept at make the most difference imho. You can notice a change in the smell as seasons change.
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It's not a great "engineer's guide" though. My main issue at a glance is it's too linear "Day 7 Add another round of ingredients. Day 8 You are done". it doesn't work that predictably. You have to describe the outcome you're waiting for, it might happen on an earlier day or later. For SW engineers, it's a "while (!ready())" loop, not a "for (day in 1..8)" loop. Maybe it worked that way once for the OP. But it will va…
Yes, their GitHub guide should probably include a deep learning classifier that implements the ready() function.
Don't get me wrong, I am quite interested in fermentation (I make my own sauerkraut for probiotics), but it seems strange for it to appear at number one on the front page of HN.
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It's not a great "engineer's guide" though. My main issue at a glance is it's too linear "Day 7 Add another round of ingredients. Day 8 You are done". it doesn't work that predictably. You have to describe the outcome you're waiting for, it might happen on an earlier day or later. For SW engineers, it's a "while (!ready())" loop, not a "for (day in 1..8)" loop. Maybe it worked that way once for the OP. But it will va…
Yes! I'd been baking all my own bread for years but had repeatedly failed to cultivate a sourdough starter despite following lots of guides to the letter. I finally got mine living nicely when I completely let go, stopped measuring and worrying, just learned to smell and watch. I pour flour in straight from the bag and splash water from a big container, as long as the consistency is somewhere between thin mud and thi…
I enjoy watching French Guy Cooking [1] (he even has a video series about making your own bread which is quite good) but never found other sources with the same format.
Would this have appeared here is it wasn't hosted on github? Don't get me wrong, I am quite interested in fermentation (I make my own sauerkraut for probiotics), but it seems strange for it to appear at number one on the front page of HN.
>Learn how to master the art of baking the programmer way. If you love programming, you will also enjoy breaking some bread. A/B test, iterate and ultimately become a self taught baker. This repo is dedicated to becoming your bread manifesto with useful tricks and hacks. Furthermore the goal is to illustrate how easy making bread is and that you can get started today without expensive tools.
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No salt at all in the sour dough. When baking you will add salt. I like around 2%. But in the mother sour dough you do not want any salt. This link is only about how to get your actual mother sour dough, not baking! That's still TODO and will follow up later. Edit: 2% of the flour's weight in salt. Let's say you bake 700 grams of flour (500 grams flour, 200 grams sour dough) then you would add 14 grams of salt. Note…
2% bp not total weight. Should probably clarify since this isn't a baking audience
Where bp stands for... what?
> Should probably clarify since this isn't a baking audience.
Yes please.