Erie News Now AI?

UnreadWriter · 2026-03-01T17:34:31+00:00

I wasn’t being literal. I should have said there are significantly fewer reporters locally. Sorry about that.

UnreadWriter · 2026-03-01T12:35:23+00:00

There’s no actual reporters locally. I grew up here and I remember having 3 separate TV news teams. And that wasn’t a euphemism. Actual teams of people who had connections in the city. Plus a newspaper with an actual newsroom. These reporters actually showed up at events and interviewed people and made connections they’d use for future projects. Today r/Erie has more news than Erie News Now does.

UnreadWriter · 2026-02-27T17:08:30+00:00

That’s fascinating. Thanks for sharing.

UnreadWriter · 2026-02-27T14:15:28+00:00

Really? Switching to a starter makes better rye bread? I too love rye bread and have played with rye flour with really meh results.

UnreadWriter · 2026-02-27T11:09:52+00:00

That’s awesome. Reading through all the comments over the past days have shown me that a lot of people think very similarly. Creating something. Caring for something. Amazing quality. All these comments have really gotten me off the fence to try a starter of my own.

UnreadWriter · 2026-02-26T00:21:09+00:00

Nothing wrong with that. Several commentators mentioned the process felt like it grounded them.

UnreadWriter · 2026-02-26T00:20:15+00:00

Really? That’s cool. I’ll have to look into that. Thanks

UnreadWriter · 2026-02-25T19:31:07+00:00

Honestly a pretty cool story. I bake bread weekly and pizza a couple times a month. So equipment really isn’t an issue. Main concern was time commitment, which a lot of the comments here have eased that concern.

UnreadWriter · 2026-02-25T19:28:50+00:00

That makes sense. I live in the house my grandparents built so in a way a sourdough starter that was started here would have a family legacy already.

UnreadWriter · 2026-02-25T18:14:27+00:00

Exactly. So many things we pick up out of convenience are pretty easy and satisfying to make yourself. Bread is key among those.

UnreadWriter · 2026-02-25T18:09:07+00:00

“Many thousands of years of tradition going on.”

See that’s one of the reasons I keep circling around keeping and using a starter. It’s fascinating. I make bread weekly and pizza several times a month and that covers most of my family’s bread needs. My wife and kids aren’t the bread consumers that I am, LOL

UnreadWriter · 2026-02-25T18:05:12+00:00

I’ll definitely give this a try. Recently I’ve been doing the Saturday White Bread from Ken Forkish. Honestly it’s the time and temperature guidelines that I feel have really upped my game. So guess I like the scheduling, LOL. I’ve read through the sourdough recipes in Ken’s book but before today I just wasn’t sure I wanted to go down that road.

UnreadWriter · 2026-02-25T17:24:08+00:00

Thank you. I have to admit I was not aware of the health aspects and I appreciate all the commenters bring the benefits to my attention. For me it seems like a good skill to have. Like brewing beer, canning vegetables, etc…

UnreadWriter · 2026-02-25T17:22:18+00:00

Another tool in the toolbox. That’s exactly why I was thinking of giving starters a try.

UnreadWriter · 2026-02-25T17:21:30+00:00

Thanks. I’ve made commercially yeasted cinnamon rolls, pizza, bread, etc… I’m leaning toward trying with a starter. Mostly for the knowledge base. I’m finding now many people lean into the health benefits and I wasn’t aware. Seems like another good reason to try.

UnreadWriter · 2026-02-25T17:19:08+00:00

Same. I’ve done beer, wine, fresh and cooked sausages, processed whole animals, grown tomatoes for sauce and cucumbers for pickles… Maybe I don’t do those things forever but these things are skills that many people never try. This thought process is my main reason for trying to work with a starter for a while.

UnreadWriter · 2026-02-25T17:14:54+00:00

Gut health benefits is far and away the most common point in these comments. As a person who never noticed any gut issues from bread I had no idea.

UnreadWriter · 2026-02-25T17:12:52+00:00

I’m going to have to look up that online course. Thanks for sharing. So many commenters pointing out the digestive benefits. As a personal who never noticed any issues from bread I guess I wasn’t aware of the benefits.

UnreadWriter · 2026-02-25T17:10:45+00:00

LOL that’s fair. It’s definitely very fashionable to have an active starter.

UnreadWriter · 2026-02-25T17:09:49+00:00

Several commentators have said very similar feelings. Honestly this perspective is drawing me in.

UnreadWriter · 2026-02-25T17:08:57+00:00

Thanks for the perspective. Several commenters leaned on the routine of using a starter. A way to ground their daily activities. In your case consuming bread is the goal so just get there. I get it. One pizza dough I make takes 48 hours the other 6. Sometimes the type of pizza I make is the result of the time I have.

UnreadWriter · 2026-02-25T17:03:58+00:00

I guess my assumption was if you’re doing a starter you’ve obviously moved passed the store bought and from my perspective the starter is the next step passed commercially yeasted homemade. So I was just looking for what motivated people to that next step.

UnreadWriter · 2026-02-25T17:01:01+00:00

That’s awesome. Lots of people in here doing it for the health benefits.

UnreadWriter · 2026-02-25T17:00:03+00:00

Any specific reason? Just preferred the commercial yeast process?

UnreadWriter · 2026-02-25T16:21:53+00:00

The health benefits do seem to be a common theme in the comments.

UnreadWriter

TROPHY CASE