Earlier quoted context omitted.
Devs too to long to cook up new features which left a sour taste in my mouth tbh.
Don't worry, it looks to be on the rise, there will be more features baked in before you know it!
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The Sourdough Framework
91–100 of 107 posts
Re: The Sourdough Framework
#92Oh man ~180mb to build a _book_. It's 2023, why hasn't someone figured out a good way to check in photos and other binary objects into a git repo? I'd expect someone in the latex or ML community to have build a pre-commit hook to, I don't know, link & upload to S3 or something, right? I think git (and vcs in general) could be revolutionary to the way experts in all fields including law, medicine, book editing & publi…
Ha, I tried to download the epub file and drop it into Send to Kindle. No go, the limit is 50MB (file is 87MB). I was successful directly importing the pdf version into Kindle.
No go for the PDF for me. They’re all too large. Why even produce an ebook if it’s too large to fit on the most popular ereader? It’s only 177 pages too.
Re: The Sourdough Framework
#93Is there similar one for curry?
Re: The Sourdough Framework
#94I want to endorse the process and maybe not worry so much about the result. I started on a similar journey in the pandemic of making pizza for my wife and kids every Friday night. They all receive their own (small) personal pizzas, which I knead, roll, and transfer from a pizza peel to a pizza stone. Starting from a NYTimes recipe for Roberta's pizza dough — a pre-children favorite of ours — and iterating from there, I became confident over dozens of repetitions. My pizzas now are very crisp on the bottom without being burned on top, and I can "sense" when the pizza is done, no timers needed. I can feel when the dough is hydrated, I can see when it's rolled flat.
All this isn't about knowledge that can be imparted in a book; it's frankly about kaizen. The art of doing it a little better this time than you did it before. If you do it 2% better each time, after ~35 times, you're twice as good. Don't get me wrong, I love (love!) the open knowledge here. But OP cannot put in the reps for you. Only you can put in the reps.
Re: The Sourdough Framework
#95Wow, this is an impressive amount of info and work. Could practically be a college elective text book.
Re: The Sourdough Framework
#96I want to endorse the process and maybe not worry so much about the result. I started on a similar journey in the pandemic of making pizza for my wife and kids every Friday night. They all receive their own (small) personal pizzas, which I knead, roll, and transfer from a pizza peel to a pizza stone. Starting from a NYTimes recipe for Roberta's pizza dough — a pre-children favorite of ours — and iterating from there,…
I love this. Also, in my experience doing the same thing with recipes from pancakes to roast chicken, I think it’s not just about kaizen—it’s also about the “tacit knowledge” that can’t necessarily be communicated through words.
I definitely wasn’t doing it 2% better each time — I was experimenting, trying out new things, seeing how they changed the outcomes, and building an intuition for how stiff the pancake batter was, what color it was, how much the chicken skin glistens, etc. When I tried something new, sometimes it was 2% better, but more often it was 25% better or 40% worse. Either way a success, because I learned what kinds of things were likely to work and what weren’t.
The “reps” help you not just get better, but (as you describe!) they build your mental connections between what you see, smell, and feel, and results. You start to recognize when things look or feel a little different, and adapt.
Honestly it’s a lot like developing expertise in programming!
Re: The Sourdough Framework
#97I want to endorse the process and maybe not worry so much about the result. I started on a similar journey in the pandemic of making pizza for my wife and kids every Friday night. They all receive their own (small) personal pizzas, which I knead, roll, and transfer from a pizza peel to a pizza stone. Starting from a NYTimes recipe for Roberta's pizza dough — a pre-children favorite of ours — and iterating from there,…
I love this. Also, in my experience doing the same thing with recipes from pancakes to roast chicken, I think it’s not just about kaizen—it’s also about the “tacit knowledge” that can’t necessarily be communicated through words. I definitely wasn’t doing it 2% better each time — I was experimenting, trying out new things, seeing how they changed the outcomes, and building an intuition for how stiff the pancake batter…
This is where an experienced cook in the kitchen with you now and then can be so helpful. A book might give some pointers, but they can say "this happened because of that".
If you don't have that, try to not vary more than one thing at a time.
Re: The Sourdough Framework
#98[dead]
Re: The Sourdough Framework
#99I want to endorse the process and maybe not worry so much about the result. I started on a similar journey in the pandemic of making pizza for my wife and kids every Friday night. They all receive their own (small) personal pizzas, which I knead, roll, and transfer from a pizza peel to a pizza stone. Starting from a NYTimes recipe for Roberta's pizza dough — a pre-children favorite of ours — and iterating from there,…
The problem with cooking books is that they represent the author's experience, local products and equipment. Different flours and yeast behave differently and ovens are not the same making a recipe just a starting point.