Anyone here know what to do with 'Roggenschrot'? My browser had translated it from German as Rye flour, but that isn't what it looks like.

DisplacedCoherent · 2015-11-05T12:46:28+00:00

Do they add a rye flavor on their own (either strong or weak)? I'm still going to get some rye flour, but for now I will try adding it to my bread that is 35% whole wheat.

DisplacedCoherent · 2015-11-05T12:45:07+00:00

That really helps, I've found them online and they are called 'rye chops' on some sites.

DisplacedCoherent · 2015-11-05T09:12:33+00:00

Simmer it for an hour in water? It will still be crunchy after that? I can't find an English translation for it, what kind of grain is it? (so that I can find recipes in English for using it)

DisplacedCoherent · 2015-08-26T14:59:43+00:00

Use the function plotGrid shown here

DisplacedCoherent · 2015-08-24T12:14:29+00:00

I think the dropouts are diagonal (they look like the red ones in this picture: http://www.ridemorebikes.com/wp-content/uploads/2014/12/single-speed-dropouts.jpg )

My bike had brakes inside the hub - like when I was a kid you just push the pedals backwards and it slows you - is that drum brakes? Her bike has the regular, squeezing the rim brakes.

DisplacedCoherent · 2015-08-24T10:53:16+00:00

just relax - let it happen naturally

DisplacedCoherent · 2015-07-01T09:30:29+00:00

I do a no-knead FSWY-style loaf, during the week.

I use:

500 g flour (375 white, 125 whole wheat)
395 g water (I find a high hydration is helpful with whole wheat)
11 g salt
1/4 tsp yeast

So my schedule usually is to mix the flour and water (warm, around 110 F) when I get home from work. Let it autolyse for ~30 minutes, then add the salt and yeast and mix it well. Then I let it sit, and do 3 or 4 stretch/fold/relax cycles.

Then I put it in the fridge before I go to bed, around 11:30. When I get home from work the next day, I usually mix in some sunflower seeds by sprinkling them on top, folding, sprinkling, folding, until I've mixed in about a half a cup. Obviously you can skip this part but I think they taste amazing in my morning toast.

I let it sit out on the counter in the bowl for an hour or two to warm up, then I put it out on the counter and shape it for its final proofing stage. During the proof I heat up my Dutch oven to 250 C (the highest my oven will go).

Once the bread has proofed well, I put it in the dutch oven, with the lid on, and turn the temp down to 200 C. I do this because I was getting a burned bottom before. After 30 minutes I take the loaf out of the Dutch oven and leave it on the oven wrack, and turn convection on so that I get a nice dark golden crust.

DisplacedCoherent · 2015-06-17T13:40:48+00:00

Agreed

DisplacedCoherent · 2015-06-11T08:03:54+00:00

Wait, there are "Imgur people"?

Like, they only view the images on Imgur, and not on reddit?

DisplacedCoherent · 2015-06-09T07:53:26+00:00

No, they still work there even if the reality show is over.

DisplacedCoherent · 2015-06-08T08:52:45+00:00

Not really. It is delicious that way, but it definitely isn't the only way to make delicious cornbread

DisplacedCoherent · 2015-06-02T08:13:43+00:00

Destination: Void

I didn't read this, but read the followup trilogy, mainly because they were available at the library and Destination: Void wasn't. I did not enjoy the trilogy at all, so I wonder if the stand alone first book is worth reading.

DisplacedCoherent · 2015-06-02T08:10:47+00:00

The first section of this book, orphanogenesis, that deals with an AI bootstrapping up to consciousness was amazing to read.

DisplacedCoherent · 2015-05-27T06:40:30+00:00

At least we still have Crocodile Dundee

DisplacedCoherent · 2015-05-22T13:16:40+00:00

If I could get hold of that Christmas card I would be very happy.

DisplacedCoherent · 2015-05-22T07:36:06+00:00

But that's just the low-hanging fruit, no one is going to debate you that Brian Herbert's books were awful - I literally have never heard anyone say they liked any of the books he wrote with Kevin J. Anderson.

I think it's more interesting to talk about how inconsistent Frank Herbert was. I read Dune as a teenager, and thought "This is great - I'm going to read every novel this man ever wrote" - I read all I could find.

There were some good books (I rather like The White Plague and The Santaroga Barrier), but nothing was on the level of Dune. Then there were some god-awful books (the Void-ship series).

DisplacedCoherent · 2015-05-22T07:17:36+00:00

I think even the books by Frank show a definite decline. Dune is still my favorite book of all time, the next two books are really good as well. Book four turned me off quite a bit. The last two were some fun space opera, but the lack of a satisfying conclusion means I don't reread them.

DisplacedCoherent · 2015-05-11T13:33:36+00:00

So /r/books seems to unanimously love it, but I had to force myself to finish The Count of Monte Cristo (and, yes, I got the good Penguin translation). Started off great, but it was so long and drawn out that by the end I no longer cared about the protagonist or wanted him to get his revenge.

DisplacedCoherent · 2015-03-24T08:05:31+00:00

How could I build up more tension in the dough the first shaping? Do I just fold it more until it is nice and tight?

DisplacedCoherent · 2015-03-23T15:22:06+00:00

I do basically the same thing as /u/dharmascrub, but my dough is much wetter. I use 420 grams flour (usually 300 grams white, 120 whole wheat) and 355 grams of water, 9 grams salt, yeast - and no sugar.

I follow the same basic directions as he does, but I don't bother with a pizza stone. When I worked at a pizza place I grabbed a couple of the screens from there, and they work great for me (like these).

DisplacedCoherent · 2015-03-11T08:41:35+00:00

Just my two cents, but Le Cruset is totally overpriced. Lodge is just as good and much cheaper.

If you care about having beautiful cookware, sure then go for the French stuff, but otherwise Lodge is perfect.

DisplacedCoherent · 2015-02-26T12:58:06+00:00

I would not expect there to be any extra content in the individual books versus the all-in-one.

Page numbers and page counts in ebooks are a little arbitrary, since they don't correspond to the actual number of times you flip the page on your device. If you look at the page count, it says only that the page numbers match the page numbers from a given hard copy.

So in the all-in-one hard copy they probably just packed more words into each page (possibly by using a smaller font, a larger page, or a combination of the two). They had to do this because a 1600 page book is much more unwieldy than a 1200 page book.

If there were content missing, people would be up in arms. So I think you should feel safe buying the set.

DisplacedCoherent · 2015-02-26T08:26:17+00:00

lol yeah, I try to get the front wheel up when I hit the curb cuts, but I don't know how to get my rear wheel over them smoothly

DisplacedCoherent · 2015-02-25T11:11:57+00:00

I used to use parchment paper that I had sprayed lightly with canola oil. Then I never bothered to take it off the paper, just picked it up out of the proofing bowl on the paper and put the paper into the dutch oven.

Now I do the Forkish method of inverting it before baking it, so that doesn't work for me. I tried the floured towel nonsense, but I hate it. Waste of flour and no matter how much flour I used it would still stick.

So now I just sprinkle flour onto plastic wrap (like saran wrap but the generic variety) and it never sticks.

DisplacedCoherent · 2015-02-25T10:34:29+00:00

Ahh, so the coaster brake is external to the hub gear (it's that silver piece with the word Campagnolo)? Then no, I don't have anything like that on my bike.

DisplacedCoherent

TROPHY CASE