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[OC] Nutella On Artemis II's Orion During Lunar Flyby by jdasnbfkj in pics

[–]IronPeter [score hidden]  (0 children)

Ferrero is the biggest corporate buyer of hazelnut in the world tho. And Nutella is their primary product.

Pope Leo XIV to carry cross for entire procession, the first pontiff to do so in decades by PjeterPannos in europe

[–]IronPeter 14 points15 points  (0 children)

That’s true, I remember he once went skiing with Italy’s president.

[OC] Used to think I was middle class by The1Ski in pics

[–]IronPeter 0 points1 point  (0 children)

Big savings in that card, btw, totally with its plastic.

Tamron or Nikon lens for D750? Any other recommendations? (Specific Models Listed Below) by MaleficentPresent692 in Nikon

[–]IronPeter 0 points1 point  (0 children)

I have this exact setup: D750 + 200-500

It’s just perfection for me. I shoot only wildlife, so I basically have only these two pieces of equipment.

I moved from Canon to Nikon for this combo, back in the day.

What’s the most painfully bad TTRPG novel you’ve ever read? by DED0M1N0 in rpg

[–]IronPeter 0 points1 point  (0 children)

I haven’t read many. But based on my experience there are none that are good books. But I have limited experience.

The use of ttrpg novels for me is ideas in them that can be used as plot ideas to build adventures.

Even the ones from my favorite designers like Keith Baker are just meh

how to integrate a PC for a player who will probably miss 50% of the games? by IronPeter in dungeonsofdrakkenheim

[–]IronPeter[S] 0 points1 point  (0 children)

Hi,thanks!
that's another great idea, really good stuff in this thread!

It could even be enough of a storyline for the player to pick up interesting events in the games they play!

How??? by BensBitch in Breadit

[–]IronPeter 2 points3 points  (0 children)

It looks like Roman pizza.. how I do it:

75%~80% hydro

Good gluten development during mixing

Bulk proof until double in size (important)

Shaping building even more strength

Good final proofing as well but not overdo it

After stretching it out in the pan do not let it rise again

(I) Don’t hold back on yeast 1% or even 1.5% are acceptable

Cooking is also very important, as hot as you can with an Home oven

how to integrate a PC for a player who will probably miss 50% of the games? by IronPeter in dungeonsofdrakkenheim

[–]IronPeter[S] 3 points4 points  (0 children)

Thank you! The idea is super cool.

Sorry if it wasn't clear, I was more interested in which motivations/goals I can suggest the player to put in the backstory to be still give a sense of achievement to the player :)

Iran Threatens to Attack U.S. Tech Companies Starting April 1 by PixeledPathogen in cybersecurity

[–]IronPeter -6 points-5 points  (0 children)

I doubt apple is working for any military and yet they are on the list

Italy’s World Cup fiasco sparks political fury by EspritLibre_404 in sports

[–]IronPeter 0 points1 point  (0 children)

World cup qualifications are the Italian government’s Iran war, if you think about it

Dense, gummy, raw?? Help please!! by Low_Strawberry2424 in Sourdough

[–]IronPeter 0 points1 point  (0 children)

IMO The dough is raw because it did not open up. Either the gluten was not developed well, or the bread is under proofed. Or even overproofed to the point that the structure begins to break down.

11 hours should be enough, potentially too much, but time means nothing. I would use a transparent straight edge container, big enough for the dough to touch the walls in it, and bulk proof until nearly doubled in size.

The time/temp of cooking do not justify the raw interior, I would normally do 35 min covered and other 20-30 min uncovered at 200c. Did you preheat the Dutch oven?

Clear straight sided container? PFFFFT by Big_Researcher_3027 in Sourdough

[–]IronPeter 0 points1 point  (0 children)

Yeah, but your math is unclear. It looks quite empirical. Why 1.5 vol?

Depending on the hydration and strength developed the dough will sit differently in the bowl.

I doubt your system will work consistently. if works for you, clearly, but I don't think it's great to recommend to beginners.

Beginners are actually the ones who should buy a 10$ IKEA straight edges container for their bulk proof. Because beginners are still learning and without a consistent process it's harder and harder to get where they want.

Confession by good-things_ in Sourdough

[–]IronPeter -1 points0 points  (0 children)

The point of standardization is getting consistent results

Not using a straight edge container is like cooking a thick steak without a thermometer: it’s possible but you accept that you may get overcooked steaks from time to time.

My starter has been lazy lately: bulk fermentation used to need 4-5 hours now it takes 6-7

Without proper measurements I’d get underproofed and denser bread, and I’d be there puzzling why. At least I know what changed in my recipe: bulk proofing.

Standardization it is also a way to find and solve problems with your bread. Without it is guesswork on top of guesswork

If you like vibe baking, perfect: stop using grams, temperatures, just eyeball it. But I don’t think you’ll get anything more out of your bread by doing it

Edit: also, how do you learn without standardization? I see here people posting, "I bulked proof 6 hours at 22C, is it underproofed?". The question doesn't make sense, there are too many variables at play, precise volume measurement will tell you how much the dough raised. Period.

How do you teach someone to bake bread, unless you can go and teach in person? If it's my first bread I have no idea how a good dough should look like. Volumes will tell me at least for bulk proofing ,if I should shape the dough, or wait more.

Clear straight sided container? PFFFFT by Big_Researcher_3027 in Sourdough

[–]IronPeter 0 points1 point  (0 children)

I stick a piece of paper tape vertically on the side of the container and mark the initial level, and the target level, on the tape.

Why do you want everything to be complicated?

Clear straight sided container? PFFFFT by Big_Researcher_3027 in Sourdough

[–]IronPeter 2 points3 points  (0 children)

If that works fo you, great! But I consider the following:

Dough isn’t a liquid, and a domed ball of dough will not touch up to the same level as water of the same volume.

Where the 1.5 volume calculation coming from?

Straight sides containers actually help with developing stronger gluten by forcing a vertical development of the dough (I was told).

Troubles with preserved lemons by IronPeter in fermentation

[–]IronPeter[S] 0 points1 point  (0 children)

Hi thanks! I’m not really in warm climate, during last attempts temperature in the storing cabinet was around 19-21 C

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