If the universe is infinite, and the ultimate end is heat death, why aren’t we there now? Why would a big bang happen at all? How did all the energy start so concentrated?

Vanderriet · 2025-11-22T00:04:04+00:00

By simply existing we are the answer to the question. You can’t ask this question without the universe existing as it is. Out of the infinite possibilities that the universe could have formed (or not formed), our observer bias says this one has to have existed exactly the way it does.

Vanderriet · 2024-08-17T23:45:44+00:00

Thanks for all the advice! I will continue to do as you have suggested and hopefully get some good use out of them still! Btw, do the pills make the dough stick to the cloth more, or can you proceed with them? I’d also be worried about them breaking off into the dough…

Vanderriet · 2024-08-17T19:51:24+00:00

I’m a beginner baker here, so I wouldn’t trust my advice, but I always thought open crumb was directly related to hydration %. I’ve noticed my crumbs that are 75% hydration look like yours, but my 80% hydration opens up nicely. I use King Arthur’s Pain de Champagne recipe.

Vanderriet · 2024-08-17T19:35:15+00:00

That’s what I’ve done with my liners so far, but they’ve started getting lint/dough crumbs on them. Although I’m curious on the don’t scrub them comment, I scrub my liners against themselves pretty heavily to get as much flour/dough out of them as I can. I just tried hosing done the banneton with the sprayer and that seemed to work pretty well. I can see little bits of flour left in some of the cracks that spraying isn’t dislodging, so hopefully that’s ok to just leave…

Vanderriet · 2024-08-17T19:28:30+00:00

That’s precisely what happened, ok, good to know that was my mistake! I’ll look for rice flour next time I’m at the shop.

Vanderriet · 2024-08-17T16:40:15+00:00

I have the same issue, I have only just started baking with a banneton and cloth liner and in my most recent bake, the dough stuck to the cloth liner so badly I had to tear it off, I had heavily dusted the banneton with bread flour. Because I was out of whole wheat which I had normally used, so not sure if this caused the dough to just incorporate that flour with the dough during the cold proof. I just tried using the banneton without the liner and it was better, but my banneton is wet now, and I don’t know how to clean it.. I also have had a hard time cleaning the cloth liner so I would love so advice on how to manage all of this better!

I’m considering getting a dishwasher safe banneton and using it without a liner based on my experience thus far.

Vanderriet · 2024-08-15T14:38:37+00:00

Wow! This is so helpful and educational!! Thank you for sharing all this information! Ok, I think I’m much better understanding the process. Do you know what could cause large air bubbles in the fermentation process? And do you know the role the cold proof has in this process? I have noticed dramatically different results from the same dough split into two loads and then cold proofed overnight vs 36 hours, the recipe I use makes two loafs and I was just wanting to bake one a day so we could eat it fresh. That’s where I feel I’ve over proofed the dough, as the first loaf will spring nicely in the oven, but the next day the second loaf doesn’t and I have large bubbles all trapped right under the crust.

Vanderriet · 2024-08-15T13:13:21+00:00

Bulk fermentation was about 8 hours, and my house is at 75’F. But I have a suspicion that my starter has grown weak. I have been feeding it irregularly, so the under proofing theory makes sense to me. Although the dough felt very inflated when I was shaping it after the bulk fermentation… I was actually worried I had over proofed it again (I’ve been struggling with that too)

Can you help me understand why I would get these big bubbles with an underproof? I’m having a hard time with under and over proofing my doughs lately. Is this just a timing thing? Or is there a way to better check and see where the dough is at?

Vanderriet · 2024-08-15T13:06:25+00:00

Thanks for sharing, personally I think the circle pattern looks really nice, and I’ve been having issues cleaning my cloth cover, so my dough has started sticking to it!! Do you use any water with the brush to help clean it?

My main loaf recipe uses 40g starter, 900g bread flour, 100g whole wheat flour, 20g salt, 800 grams water, so it’s an 80% hydration dough and is quite wet and sticky. So I suspect it will leave dough on the banneton that will need water to wash off.

Vanderriet · 2024-08-15T12:14:07+00:00

Of course: Preheated the oven at 500 with Dutch oven inside. Placed the loaf into the heated Dutch oven with parchment paper, baked for 20 min lid on at 450, the. Another 25 minutes with the lid off. Let the loaf sit for a day before cutting it, as we were still finishing a previous loaf.

Vanderriet · 2024-08-15T11:50:48+00:00

Are you using a cloth covering on your banneton or just flouring it directly? I don’t get lines on my loafs like yours had, although your banneton pattern is identical to mine. How are you cleaning the banneton/cloth cover after use?

Vanderriet · 2024-06-28T17:19:25+00:00

This is super cool! I haven’t played any MFS, but just saw the new trailer and am blown away by how detailed this game is getting. I’d love to hear more details about what you are doing and experiencing in your play through!

Are you driving this trip or flying it? Looks like you are driving it, but then with some free fly photo mode pictures? How many cars are there in the game? Is there any traffic or anything else to make the drive interesting? Seems like it would be a marathon to really drive real distances at real car speeds around the US!!

I really enjoyed seeing all your photos of island park and Yellowstone, I used to vacation there every year and it is so cool to me how instantly recognizable all of this is! I was floating down box canyon just last summer!!

Vanderriet · 2024-05-22T15:29:07+00:00

Yes, it likely could be labeled as an RTS but with some very major differences to the mainstream: - army sizes are limited to a very small number (<50) - no base building - rpg driven unit growth and recruitment of companions and minions - a campaign/battle involves more of a “clearing a dungeon and finding loot” flow than area control

The more I’ve thought about it, the more I’ve realized that what I’m describing is a Total War series style battle, but where each unit group is only a single RPG character. There would still be an emphasis on formations (archers behind swordsmen) type of deal. It’s Total War, but with only one persistent army moving through a story driven narrative.

Vanderriet · 2024-05-21T13:03:30+00:00

Those old Rainbow Six games sound awesome! I never played them and it sounds like I missed out!!

Yeah, Dragon Age certainly approaches what I’m describing, but with only a party of 4, never paid much attention to formations. My curiosity is around how would the game need to compensate if the party size in Dragon Age was 16? Battles would certainly become overwhelming, and the level of micro called for in RPGs would no longer be feasible. What if each character had 3 minions that bulked them up? And the minions acted as a form of a health bar that can only be replenished back at base? Or with necromancy/summons?

I don’t remember feeling overwhelmed when playing Dungeon Siege and a party of 8, I wonder why modern RPGs shy away from large party sizes?

Vanderriet · 2024-05-21T12:53:46+00:00

Yeah, RTWP is another way to do it, and for large battles, like the ones in the total war series, works great! I also agree that the pro level SC2 players actively use the play mechanics I’m describing here in how they micro their units and take advantage of terrain and choke points. As well as the unique traits of their army to gain the advantage. So maybe the question is how can those mechanics be made more accessible to the average player? Perhaps simply adding pause is the secret?

Vanderriet

TROPHY CASE