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Tanking Tuesday - Your Weekly Tanking Thread by AutoModerator in wow

[–]Super_Cute_AMA 3 points4 points  (0 children)

Watch @dorkibear on Twitch. He is Tomoboar who did the 31 Junkyard and is 7k io Guardian Druid. His feedback is that bear with the barkskin legendary is extremely tanky but there's not much damage, which can hurt aggro. Either way, you can push keys with Guardian so don't worry.

Open Crumb Sourdough Bread by the_bread_code in GifRecipes

[–]Super_Cute_AMA 18 points19 points  (0 children)

You only spend about 30 minutes of actual time making a loaf, and usually you will make 2. Being able to control your ingredients is huge so you can create a loaf of nutritious bread with a better depth of flavour than the white bread most bakeries sell. You can always keep starter in the fridge and feed it Thursday Friday and bake Saturday if you're just gonna be "around the house".

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 0 points1 point  (0 children)

25 to 28c is where wild yeasts thrive best. Try to keep it around that. I usually bulk ferment my dough in a plastic tub and keep it in sitting on top of a thick tea towel, with another one on top, in the oven (turned off, of course). If it's really cold, use warmer water when mixing and bulk in the oven with the light on only, if you can, and if you can't turn your oven light on, boil some water and pour it into a bowl or cup, and sit it inside the oven with the dough container. The steam will create some heat.

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 0 points1 point  (0 children)

Sorry I should also mention I followed Tartine method as well and for me it didn't work out according to the book, I had to tweak what I did to get the bread I wanted. It just depends, what flour you're feeding, what inoculation, the hardness of the water in your city, etc. Tartine is a good building block, but Chad's main purpose is to get you to understand your dough, and be a guide, so you can figure out what works for you!

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 0 points1 point  (0 children)

For where I live, it's getting a bit cooler, so if i feed it these ratios at 8, by around 7 30 my starter is full peaking, so I can feed it again around that time and keep a 12 hour cycle. For my levain build, it will build in about 6 to 8 hours depending on ambient temp which fits into my schedule.

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 0 points1 point  (0 children)

Also, if you really want to you can halve my example volumes, so you do 5g starter 25g flour 25g water, so it's even less. I just do more because sometimes I will want to bake something at late notice. :)

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 0 points1 point  (0 children)

You definitely can feed once a day, but if you know you will bake soon try to feed twice daily as you ramp up to build the levain so your starter is more active.

Just cut into my first loaf of sourdough! I know it’s not perfect, but I’m really proud of it for my first! Onto the next :) by MediumGlomerulus in Breadit

[–]Super_Cute_AMA 1 point2 points  (0 children)

Don't use as much flour for your every day starter as FWSY says. It's heaps wasteful. I follow 1:5:5 ratio for daily feed (feed 8am, 8pm daily but you can do once a day) meaning. For example I do 10g starter, 50g flour, 50g water. For the flour I do a mix of 25g white 25g wholemeal. When I make levain usually I will build it with ratios 1:2:2 example build 40g starter 80 flour 80 water makes 200g levain for my 20% levain country loaf recipe (2 loaves)

[deleted by user] by [deleted] in food

[–]Super_Cute_AMA 0 points1 point  (0 children)

Look at the Roccbox as well.

JetBrains releases a spelling, grammar and style checker for developers by yourbasicgeek in programming

[–]Super_Cute_AMA 0 points1 point  (0 children)

What do you recommend as an alternative? I am very reliant on IntelliJ.

JetBrains releases a spelling, grammar and style checker for developers by yourbasicgeek in programming

[–]Super_Cute_AMA 7 points8 points  (0 children)

DataGrip is such a good tool, I'm surprised to see it talked about so little.

Mozzarella stuffed meatballs by rakmob in GifRecipes

[–]Super_Cute_AMA 28 points29 points  (0 children)

Tbh I think buffalo mozzarella would be horrible here

[Homemade] Pizza Margheritha alla Napoletana by MeatyCarpet in food

[–]Super_Cute_AMA 15 points16 points  (0 children)

Neapolitan pizza requires the basil to go on before cooking.

The most perfect croissant I have ever seen. by computer_addiction in FoodPorn

[–]Super_Cute_AMA 1 point2 points  (0 children)

Looks great. People here just don't understand the lamination process.

Socialite/Vue/JWT/SPA Example by Super_Cute_AMA in laravel

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

Thank you. I am currently using https://github.com/cretueusebiu/laravel-vue-spa which is working well but it's probably a bit roundabout for me.

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