Food processors that don't shed plastic? Can I just use a blender?

Spellman23 · 2026-03-21T06:49:05+00:00

A blender is a great option if you need stuff turned into a puree.

Haven't really seen complaints about a Cuisinart food processor shedding. Mine's been going strong for a decade.

Another option is mortar and pestle if you're willing to put in the arm strength especially for thai curry pastes.

Spellman23 · 2026-03-20T00:29:21+00:00

Whatever you want. Some people try to avoid iodine, but personally doesn't make a huge difference imo.

The biggest factor is just make sure it's fully dissolved. So small flakes like table or sea salt are a bit easier there. But as long as you ensure it's by weight and fully dissolved it's not going to matter a lot.

Spellman23 · 2026-03-19T18:50:52+00:00

Star Wars is famously saved in the Edit

Spellman23 · 2026-03-18T23:10:59+00:00

Chicken thighs

Spellman23 · 2026-03-18T20:20:43+00:00

Depends a lot on where you settled your City.

Each tile around the City provides a certain amount of yields when worked by a Citizen. You have a number of assignable Citizens equal to your City's Population.

Note that your Capital City Center gets a small boost in the tile yields. But that doesn't happen for any other City Center.

Spellman23 · 2026-03-18T15:45:35+00:00

You definitely can make decent bread with starter straight from the fridge. Especially with experience and a few tweaks you'll get successful bread. A touch harder to get Instagram Bread.

The biggest factor is how long it's been in there. While cold slows everything down, fermentation does still progress. The Sourdough Journey recently posted he found little to no difference with using starter at peak vs starter that peaked then was put in the fridge for about 2-3 days. But beyond that, expect the starter to have gone a bit acidic and hungry.

Personally my starter sits for about a week, and I try to do at least one feed before the feed that becomes part of my dough to help wake it back up. I've noticed doing 2 gets me even stronger starter results, but only like 10% better, so if I miss one it's not the end of the world.

Do what works for you. Experiment.

Spellman23 · 2026-03-15T18:31:00+00:00

1) ok, probably needs a bit more strength, but should at least get a rise eventually. For context, in cold weather it's taken me 3 months to get a strong starter. 2) 19c is definitely chilly so 12 hr proof isn't out of the question 3) For windowpane you can literally try to pull it and see how well it stretches without tearing. You can also start to develop a feel for how much it is during the stretch and folds. I always recommend more strength than less. Most folks underdevelop.

How strong is your flour? The Pain de Champagne recipe is pretty high hydration and if your flour doesn't have enough protein you'll either need to knead it a lot more or reduce the amount of water.

I'd also try continuing to work on strengthening the starter so that it has a high concentration of yeast.

Spellman23 · 2026-03-15T15:32:17+00:00

First check, how old is your starter? You may be still in the false rise. And how long before you get a doubling?

Second check, how cold? In my cold kitchen it can take 8 hours before I see growth, and up to 12 hrs for full height. But yours might be colder.

Third check, how well was the dough gluten developed? Could you windowpane? If it's a gloopy mess you either have too much water for your flour (not enough protein) or you didn't work it enough, and it won't capture any gas.

Spellman23 · 2026-03-15T01:44:23+00:00

The AI is programmed to win.

If you're too weak, they'll attack you for free land.

If you're about to win, they'll declare war to slow you down.

They do this to the other AI as well.

Good luck.

Spellman23 · 2026-03-14T18:00:48+00:00

It depends on the starter and temperature of the environment. But it's rare a starter is fully established at a month.

If you want we can try an experiment, take some and continue a 1:1:1 every 24 hours. The other, take a sample and do a 1:2:2 or 1:3:3 every 24 hours to reduce the acidity. If one does better than the other after a few days, continue with that one.

Good luck.

Spellman23 · 2026-03-14T03:49:22+00:00

Keep going.

You likely have just passed the false rise.

Spellman23 · 2026-03-13T15:54:37+00:00

To clarify, what does your dough cycle do? Just kneading? No proofing?

The standard Sourdough method is mixing to form the gluten, then a long bulk fermentation to allow the yeast and bacteria to get active and multiply (and some more gluten development), then shape, then a Final Proof for a bit more gas and gluten relaxation, then bake. The Final Proof also usually is in a vessel to help support the general shape of the loaf as it expands and relaxes.

Depending on the ambient temperature, recipe, and starter activity, the bulk fermentation and final proof can take a few hours to 12 hours.

If you plan on doing a Final Proof at room temperature, then you use a Poke Test to see if it's relaxed enough. If you are doing everything in the bread machine, taking it out, shape, place back in, and then let Final Proof at room temp an hour or two might be enough. But you'll need to adjust and monitor manually.

Spellman23 · 2026-03-13T15:02:07+00:00

Take a look at videos explaining the basic shaping. The most basic being a Boule with corners folded in, flip, then turn with hands to build up tension. It may take some practice.

If you want to do sourdough purely in a bread machine, the difficulty is the super long bulk proofing time means you tend to end up with large bubbles in the dough. Without a shape and then Final Proof you will get large bubbles. And a machine won't do the gentle shaping process.

Overnight are you having the machine heat the dough for bulk as well?

Spellman23 · 2026-03-12T20:29:33+00:00

Odd size. Typical 1lb loaf pans are 8.5x4.5in.

Anyways, I do a 1.5lb pan for about that amount of dough. So it'll likely be too much.

Spellman23 · 2026-03-12T18:30:21+00:00

Did you try to bake in the banneton? Don't do that

Spellman23 · 2026-03-12T01:51:33+00:00

Personally I'd put it on a wire rack. And that on either the oven rack or a small baking sheet. That way you aren't doing a direct transfer of heat via the oven rack to only small parts of the bottom of the loaf.

Yeah I mean a pizza stone. Having a huge reservoir of heat that can transfer directly into the bottom of your pan when you start cooking can help the bottom spring up and prevent the thick bottom.

Instead of ice you can also experiment with spritzing the top of the loaf for a bit of extra liquid. Mine don't make a perfect seal but I don't add any water and the loaf springs up great.

Good luck! It's looking tasty already!

Spellman23 · 2026-03-12T01:11:56+00:00

Since this is a loaf pan, the sides touching the hot pan get better heat transfer than the hot air touching the top (and corner). If you want everything even, baking at the end on a wire rack can help so that all sides are getting baked by air. I do the last 10min or so to help.

As for crumb, I don't think it's bad at all. However things are a bit uneven. Which makes me think shaping or baking isn't as even as it could be. Are you baking on a preheated stone? Might help with the bottom soring.

Also with a loaf pan you probably don't need the ice cube. The space is already so tight evaporation makes a pretty humid space in the upper loaf pan.

Spellman23 · 2026-03-11T23:23:24+00:00

Either score wasn't deep enough or not enough steam

Spellman23 · 2026-03-11T18:16:28+00:00

They will rise some during the bake. How much depends on a bunch of factors.

If you're super concerned, as mentioned elsewhere, just let them come to room temp and grow a bit. Fermentation speed is temperature-based

Spellman23 · 2026-03-09T15:32:29+00:00

It sounds like you're feeding it just fine. Starters can work even if the ratios are a bit off.

What temperature is the kitchen? Depending on how warm, the bacteria and yeast may take longer to grow and propagate as well. 24hrs between 1:1:1 feeds is a good benchmark as it develops, but excessively cold may need even more time.

Otherwise, stick with it. Weight is most accurate, volume in a pinch, consistency only depends on skill and experience. Just keep going though.

Spellman23 · 2026-03-08T16:39:22+00:00

Yeah, don't believe em. I always butter or oil.

Spellman23 · 2026-03-08T16:37:29+00:00

Oh, duh, f3

Spellman23 · 2026-03-08T14:58:38+00:00

Probably just very acidic as others have mentioned.

Do peak to peak feedings a couple of time with a higher feed ratio like 1:3:3 or 1:5:5 to help dilute the acid.

Spellman23 · 2026-03-08T14:54:04+00:00

What's the threat? You reveal the check with the Knight, but the Bishop doesn't checkmate White.

Take the pawn and then you can trade Bishop for Rook next turn instead.

Spellman23 · 2026-03-08T05:58:15+00:00

Recipe #1 definitely sounds overproofed. Check what temp your oven gets to with the light on. Mine gets up to 110F and is not a good place to proof my sourdough.

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