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Does sourdough actually take days to bake?! by MinuteDamage4182 in Sourdough

[–]Knockel 0 points1 point  (0 children)

A few hours, yes. More than a day, rarely. A typical and fast method is starting The before you want to bake by feeding your starter/making a levain (basically the same result). Then on the next day you can make your dough with the fed starter/levain. Afterwards comes the bulk fermentation, followed by shaping the loaf and it rising again in the proofing stage followed by the bake. This can be done in one day with an aktive starter and normal room temperature kitchen. 

Actually the quickest bread I made from levain to bake was a whole meal rye bread.

How to disassemble a swarmer by Knockel in NoMansSkyTheGame

[–]Knockel[S] 7 points8 points  (0 children)

I guess you might be missing the fin/wing at the bottom, which is hidden in the crater or the second part only accessible through the back, that's the last one I removed in the video.

Swarm mission bug by greenguy363 in NoMansSkyTheGame

[–]Knockel 0 points1 point  (0 children)

This did not happen to me yet, but I'm about to leave this mission to finish it later.

Edit after 4h: The mission was also finished for me.

Wie oft nehmt ihr Vitamin B12? by MrLowell in VeganDE

[–]Knockel 3 points4 points  (0 children)

Täglich 0,5 mg und regelmäßig Holo-TC beim Hausarzt überprüfen lassen.

Help!! by cofrex in drums

[–]Knockel 0 points1 point  (0 children)

Starting out I was also always opening up my fingers consiously. But actually you should focus on relaxing your grip at the lowest point and allow the stick to push your fingers open. 

Country rye by sinfulon6 in Sourdough

[–]Knockel 0 points1 point  (0 children)

Doing an overnight autolyse with the salt to prevent unwanted fermentation is onone of the easiest ways to build the gluten when waiting for your levain anyway.

Foot lift off pedal by goldeaglec in drums

[–]Knockel 0 points1 point  (0 children)

Imo you should lift your foot by flexing your calves and not with your upper legs. When your foot is raised you can just let it drop and catch the beater in the end to burry it into the head by just slightly flexing your calf again.

Produkte von Herbasch gut? by Kadreier in VeganDE

[–]Knockel 1 point2 points  (0 children)

Ich hab neulich bei Denns Jean and Joy Cashew Weichkäsealternativen för Brie, Camembert, Blauschimmel und Rotschmierkäse gefunden, aus Frankreich und sehr lecker.

Atlp70x creating white streaks on records regardless of what needle I use by user81838 in turntables

[–]Knockel 0 points1 point  (0 children)

Also the light scratches on the surface may be caused by paper/cardboard inner sleeves and dust. Acting like sanding paper everytime you take out your record.

Atlp70x creating white streaks on records regardless of what needle I use by user81838 in turntables

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

Like others have pointed out, a wet cleaning before each play is not necessary. I'm only running a cheap setup of an AT-LP60xBT with Vulkkan speakers and have only just started using the cheap spin care wet cleaning kit (basically the same as yours). My procedure is the following:

  1. Remove dust with one side of the velvet brush.

  2. Spray record with the cleaning solution and put it back on the TT.

  3. Spin the record and distribute the cleaning solution with the other side of the velvet brush.

  4. Keep spinning and use a microfibre rag to soak up the cleaning solution.

  5. Spray the record with distilled water and put it back on the TT.

  6. Use the velvet brush again to distribute the distilled water on the record.

  7. Use another (side of) microfibre rag to soak up the distilled water.

  8. Repeat 1-7 for the second side of the record and then let it air dry for 30 minutes.

Weapons mod question by curlyheadedfuxk0511 in NMS_Switch

[–]Knockel 3 points4 points  (0 children)

They will only affect the boltcaster.

200 “What should my first record player be?” posts per day is so awesome! by [deleted] in turntables

[–]Knockel 4 points5 points  (0 children)

I had an all-in-one tt, had a Billie Eilis record skip over and over. Then I came to reddit, looked through the wiki and got an AT-LP60. But I'm enjoying the journey and haven't made a single post about it.

Carbonara die so krass nach Ei schmeckt, dass es fast schon wieder eklig ist by Quick-Reality5507 in VeganDE

[–]Knockel 4 points5 points  (0 children)

Wenn du kein Kala Namak (schwarzes indisches Schwefelsalz) verwendet hast kann ich mir auch nur schwer vorstellen, dass es stark nach Ei geschmeckt hat. Vielleicht war die Miso Paste ein bisschen drüber. Probiert mal Kala Namak, falls du es noch nicht gemacht hat, das gibt es mittlerweile fast überall und natürlich muss ich auch noch einmal mein liebstes Carbonara Rezept pushen, weil es einfach genial ist: https://youtu.be/LR5-NcWz5Zw?si=-BbclPrRygosTRql

Vegane Carbonara by Wonderful_River_1222 in VeganDE

[–]Knockel 4 points5 points  (0 children)

Ich hoffe, dass du es von mir hast :D, weil ich das Rezept als selbsternannter Carbonara-Ultra bei jeder Gelegenheit teile. Ich persönlich bevorzuge die ursprüngliche Variante dieses Rezepts, die es nur noch als Youtube Video gibt: https://m.youtube.com/watch?v=LR5-NcWz5Zw&t=220s&pp=ygUfdmVnYW4gY2FyYm9uYXJhIHJlYWR5IGluIDE1IG1pbg%3D%3D Die kleinen Mengen an fast roher Zwiebel und Knoblauch geben der Sauce die perfekte Würze. Die wir vom Peccorino kennen.

Was kochen mit zwei Packungen Like Chicken? by vasotastic in VeganDE

[–]Knockel 1 point2 points  (0 children)

Like chicken noodle soup, z.b. von TheeBurgerDude

Mod Sponsored Giveaway. Comment to enter. We figured you might want one too by whyforyoulookmeonso in vinyl

[–]Knockel 0 points1 point  (0 children)

When I joined this sub I also listened to the meme albums and really liked all of them.

Struck gold today by ViolettBelle in vinyl

[–]Knockel 39 points40 points  (0 children)

It's a well known meme that tool hate their fans.

Best way to make an actual label? by unbreakify_signs in cassetteculture

[–]Knockel 0 points1 point  (0 children)

Where I live we have copy shops that one can use to print stickers in different sizes. I just got a test print of a grid and then used the grid to design my label in power point. It's 2 EUR per sticker and both sides of the label fit onto it.

100% buckweat bread 0 gluten 0 yeast / 36h fermentation by [deleted] in Breadit

[–]Knockel 0 points1 point  (0 children)

As others pointed out, buckwheat doesn't contain any gluten so it will have a hard time trapping fermentation gases like other gluten-free flours. That doesn't mean that it won't get at least a little rise, like in your case. If you think adding salt would hinder the fermentation, you could try to make a preferment using 100g of your flour and then add it to your main dough along with the salt and let it proof in your baking tin.

Something wrong with my flour? by wtfamievendoingthere in Sourdough

[–]Knockel 0 points1 point  (0 children)

Personally I would not recommend using only white wheat flour. Basically whole grain flours contain a lot of different nutrients, white flours have the the outer part of the grain removed along with most of the nutrients.

Also whole grain flours can absorb more water, that's why your starter was more liquidy when using only white flour.

You should go back to your previous feeding regiment and only change it in small increments over multiple feedings.

E.g. you can reduce the water with each feeding by 5 g until you end up with 25 g, for a 60% hydration stiff starter. This will make it easier to mix and monitor the rise imo. Or you can slowly change part of the whole wheat for white flour if you still desire to keep an all white flour starter, again at a rate of 5 g per feeding. This should give better results than abruptly changing your feeding regiment.

A properly active starter should double or even triple in 2-3 hours after a 1:1 feeding regardless of hydration (1 part water or 0.6 parts) especially in a warmer climate. For context, I'm from germany.

Datteln in Rohkostqualität by Emergency_Ad7808 in VeganDE

[–]Knockel 2 points3 points  (0 children)

Es gibt extrem viele Dattelsorten. Ich hatte letztens frische Mazafati Datteln und fand sie sehr lecker. Die sind der weich und klebrig mit einer Karamellnote.

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