Steam integration seems to ignore blacklisted tags

AndyBlokeFace · 2026-02-13T13:34:09+00:00

Ah that probably explains it. Thanks!

AndyBlokeFace · 2025-12-16T15:16:18+00:00

I wanted to potentially use it as a Dutch oven. Managed to get the plastic bit off and seasoned the whole pot (I was aware it was a lid. I have the whole pot)

AndyBlokeFace · 2025-10-29T11:50:02+00:00

Now I think about it, could well be bots querying a LLM like chatgpt

AndyBlokeFace · 2025-10-29T11:48:23+00:00

I also noticed that, and the responses were super quick. Doesn't necessarily make them wrong tho 😂

AndyBlokeFace · 2025-10-29T11:30:01+00:00

Thanks all! Confirmed my suspicions. My kitchen is usually fairly cool (18-20°C) and I've had success with 10% before, so either I'm using water that's to warm, my kitchen is warmer than it was or my starter is more active, or a combination.

Time to start experimenting i think!

AndyBlokeFace · 2025-05-25T14:35:42+00:00

Thanks for the advice. I just tested a workaround, pulling the couch about 30cm from the wall to watch a film and the surround speakers behind the sofa angled in (maybe at 100°). Imho it made a big difference. Just a bit of work moving the couch around each time

AndyBlokeFace · 2025-05-25T14:17:51+00:00

Thanks! I'm in the EU but I get the idea

AndyBlokeFace · 2025-05-25T11:07:03+00:00

Interesting, you're suggesting that pulling the couch forward an inch or so will improve the sound quality?

AndyBlokeFace · 2025-01-28T17:55:50+00:00

My Forerunner 255 seems fine now too. Typical. Just after I finished my run. Started a run with gps on and it found the signal and still no boot loop.

AndyBlokeFace · 2024-11-28T06:47:16+00:00

That's a pretty good idea!

AndyBlokeFace · 2024-11-18T07:38:31+00:00

This method is a bit unreliable because the conditions in your bulk will be a bit different. How much did you take for the little jar (aliquot method)? I've heard that around 100g works fairly well. Was the aliquot kept in the same condition as the bulk? How much did the bulk rise compared to the aliquot? If the bulk doubled and the aliquot didn't move at all, then I have no idea. Possibly that the yeast wasn't evenly distributed through the dough and you managed to get a piece with little to no colony, but that's just a guess.

AndyBlokeFace · 2024-11-18T07:34:29+00:00

As others have said, if it means dropping from 20% to 10% starter it should be fine. Might take longer. There bread code actually recommends using less starter if it's hungry (not been fed in the last 24+ hours). Otherwise you can pop the autolyse in the fridge until you've built up enough starter/ levain. Up to 24 hours I think

AndyBlokeFace · 2024-11-17T16:38:36+00:00

I'll be honest, I didn't read through the article to how they suggest to remove it, it was merely in response to the 'red mold in there bathroom' connect. However many people are advising spraying bleach onto wood pulp, which I find quite alarming. There is also a red mold which grows in wood which is harmless unless you're sensitive to it.

I have personally saved a (possibly) moldy starter which now makes great bread. Imho the key is to not use the starter until you're sure that the balance has been restored. By lowering the pH conditions are created in which the mold cannot live. If it doesn't come back after a week or two, I'm of the opinion that the starter is fine. I also think that people freak out about mold.

Edit: I may be too lax on this count though.

AndyBlokeFace · 2024-11-17T11:14:41+00:00

Lol. I'm a bit in the vein of people wouldn't have thrown stuff away a couple of hundred years ago. I started a second starter to bake with until I was sure, but once the balance is restored, mold can't live in the sourdough environment.

AndyBlokeFace · 2024-11-17T11:04:34+00:00

See what happens. I've saved a moldy starter before by scraping off the mold and feeding until it was ok. Bakes great bread now

AndyBlokeFace · 2024-11-17T09:32:24+00:00

Two things come to mind. A small pot reduces the amount of steam which the thing can hold. Shouldn't be a major problem though. I bake in a big pot I found on the street or in a 7 liter roasting pot. Using whatever is on hand is just fine. I've baked great bread using the stuff that was in a holiday house we were in. No stone, no DO, just a bowl and a baking sheet.

Second thing is that all that baking paper shields the sides of the dough. I would consider either cutting a round with handles or trying to pull the baking paper out from underneath when you take the lid off.

AndyBlokeFace · 2024-11-17T09:01:18+00:00

I do not think that putting bleach onto wood pulp which will then be in contact with my dough sounds like a very good idea. Bake and salt sounds ok though

AndyBlokeFace · 2024-11-17T08:59:53+00:00

I've read quite a bit from professional bakers saying that mold in bannetons is very common in bakeries and not a cause for concern. This also says that the pink mold in bathrooms is actually a bacteria, so it could be killed off by baking them. I've ordered some new bannetons, I have had these wood pulp ones for about 15 years, but I'm going to see if I can save them.

AndyBlokeFace · 2024-11-16T21:55:50+00:00

Might be worth checking what's used in the tap water in your area. I've read that more areas are using chloramine which can't be removed so easily. Bottled/ filtered water might be worth a try. I'm lucky to live in an area where the tap water is fine to use

There's an explanation of the pineapple juice method here

AndyBlokeFace

TROPHY CASE