rolls I baked. I had the dough in the fridge for maybe two days after about an hour proofing at room temp. about 2 parts "bread flour" to one part whole wheat flour. rolled out into a tube over a mixture of dried basil, cut into roughly equal portions and tried to roll into balls (they mostly kept the shapes they were cut into). dipped individually into a mixture of extra virgin olive oil and garlic salt. baked at 400°F (204.4°C) for about 30 minutes on non-stick parchment paper sprinkled with corn meal.
well, I gave in and just added a couple more teaspoons of activated yeast, incorporated, kneaded, and shaped. turned out ok, but a didn't get any of the interesting flavors I had sought with a longer ferment... probably because nothing was fermenting. so many dead yeast cells in this loaf😔😂
I've been playing around with the Surreal numbers and one thing that prompted is how to get to non-dyadic rationals from dyadic rationals. You can approach them by bouncing back and forth between dyadic rationals like this for 1/17:
- 1/8 ≈ 0.125 (target=0.058823529411764705)
- 1/16 ≈ 0.0625 (target=0.058823529411764705)
- 1/32 ≈ 0.03125 (target=0.058823529411764705)
+ 3/64 ≈ 0.046875 (target=0.058823529411764705)
+ 7/128 ≈ 0.0546875 (target=0.058823529411764705)
+ 15/256 ≈ 0.05859375 (target=0.058823529411764705)
fake dead dude image
In "night of the living dead", it's the living people who are actually there "living dead" because they're all doomed to die at the end. 🤯 just blew ur mind
Also used the same quantity of dough to make this ball. I assume it's basically a rock because of how dense it would be but IDK. I made it as a kind of joke.
#breakfast : scrambled eggs with kale, parsley, jalapenos, garlic, and mushrooms
+ oatmeal with honey, PB, banana and my secret blend of spices 😋
Smells sweet! Based loosely on this recipe: https://lovingitvegan.com/vegan-banana-bread/
I make it non-vegan though by using a chicken egg rather than a "flax egg". I also use maybe half the sugar (bananas are already sweet!) and add chocolate chips sometimes (like today). I added half a tbsp of vanilla extract, some lemon juice (maybe a teaspoon or two) and let the batter rest before putting it in the pan to see if I could make it a bit "fluffier". I think it worked?
A capable software engineer and aspirating (sic) cook
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